Preparation:
1. In a small sauce pan; melt butter and add onion. Stir and cook until it is soft. Add vinegar, soy and plum jam. Bring mixture to a boil and stir constantly.
2. Remove from heat and stir in salt and bay leaf. Put chicken thighs in a shallow dish and pour hot sauce over the chicken. Refrigerate at least an hour. Remove chicken from sauce and reserve.
3. Put chicken on a hot grill and go to it; basting with sauce the entire time. Serve in those scooped out shells; adds a nice touch but isn't necessary |
