4 plums (or plum sauce if you are like me and make it in summer) pitted and chopped
1/2 c. orange juice
1/4 c. soy sauce
1/4 c. rice wine vinegar
3 tbsp. sugar
3 medium cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. jalapeño pepper, seeded and minced
1 Tbsp. fresh ginger, minced
1 tsp. salt
1/2 tsp. dry mustard
6 chicken breasts, or you can use drumsticks
Place plums in a food processor and puree. Add OJ, soy sauce, vinegar, sugar, garlic, sesame oil, jalapeño, ginger, salt and mustard. Process until smooth. Place chicken in a shallow pan and pour marinade over, reserving 1/2 c. to the side. Marinate at least 4 hours.
Grill chicken over hot coals until done.
Heat extra sauce in a saucepan until slightly thickens. Serve with chicken.