Barbeque Chicken and Plum Glaze


Trader Vic's

Number of Servings
5

Ingredients

• 2 whole chickens, cut into quarters or eighths
• 2 quarts water
• 1 and 1/4 cup Kosher salt
• 1 and 1/4 cup Sugar
• 2 tbsp. Ground pepper
• 13.5 oz. Jar Trader Vic's Plum Sauce

Instructions
Make a brine by combining water, salt, sugar, and pepper. Soak chicken pieces in brine for 11/2 to 2 hours in zip-lock bags or a covered bowl in refrigerator.

Grill Method: Grill chicken pieces over medium-low diffused heat, while basting lightly with plum sauce. Cook for 20-30 minutes until done (175 degress internal temperature at bone).

Oven Method: Bake at 350 degrees for 40-50 minutes. Baste every ten minutes with plum sauce.

Original Mai Tai Formula Ingredients

• 2 ounces 17-year old J. Wray Nephew Jamaican Rum
• 1/2 onces French Garnier Orgeat
• 1/2 ounce Holland Dekuyper Orange Curacao
• 1/4 ounce Rock Candy Syrup
• juice from one fresh limeFormula of Present Day Mai Tai
• 2 ounces Fine Jamaican Rum
• 4 ounces Trader Vic's Mai Tai Mix
• juice of one large lime

Original Mai Tai Formula Directions
Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass. Directions same for present day Mai Tai formula.