Hoisin-Glazed Chicken with Plums and Green Onions

In large bowl, stir vinegar, sesame oil, ginger, five-spice powder, and ground red pepper. Add chicken to spice mixture, and toss until evenly coated. Let chicken marinate 15 minutes at room temperature, turning occasionally. Meanwhile, prepare outdoor grill for covered, direct grilling on medium. Cut each plum in half; discard pits. Brush green onions with olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In small bowl, mix hoisin sauce and soy sauce. Remove chicken from marinade and place on hot grill grate. Discard marinade. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with knife, turning pieces over once. Reserve 1/4 cup hoisin mixture for serving; brush chicken with remaining mixture for last minute of cooking. Transfer chicken to platter. Cover; keep warm. Place plums and green onions on hot grill grate. Cook onions 3 to 5 minutes or until lightly charred and tender, turning over once; cook plums 6 to 8 minutes or until lightly charred and softened, turning over once. Transfer onions and plums to platter with chicken. To serve, sprinkle chicken with sesame seeds. Pass a bowl with reserved hoisin mixture. Nutritional information is based on 1 serving without skin.