INGREDIENTS

INSTRUCTIONS

In small bowl combine all ingredients except chicken. In large resealable
plastic food bag place 2/3 cup marinade; add chicken. Tightly seal bag.
Turn bag several times to coat chicken well. Refrigerate, turning
occasionally, at least 4 hours or overnight. Refrigerate remaining marinade
in separate covered container. Prepare grill, placing coals to one side;
heat until coals are ash white. Make aluminum foil drip pan; place opposite
coals. Remove chicken from marinade; discard marinade. Place chicken on
grill over drip pan. Grill, turning once, until chicken is no longer pink
(15 to 20 minutes). Meanwhile, in 1-quart saucepan cook remaining marinade
over medium heat until mixture comes to a full boil (2 or 3 minutes).
Continue cooking until slightly reduced (7 to 8 minutes). Drizzle over
chicken.
Broiling Directions. Prepare chicken as directed above. Broil 4 to 6 inches
from heat until chicken is no longer pink (12 to 14 minutes). Continue as
directed above.
Nutrition Facts (1 serving) Calories 220; Protein 27 g; Carbohydrate 9 g;
Fat 1.5 g; Cholesterol 65 mg; Sodium 990 mg
Prep Time: 5 minutes; Marinating Time: 4 hours; Grilling Time: 15 minutes
Technique: Indirect cooking on the grill heats the food evenly from the
sides rather than from the center. If using a charcoal grill, open all the
vents, divide charcoal briquets evenly and arrange them in the grill,
leaving space in the center. Light the coals. When they are ash white,
place a foil drip pan between the coals and put the cooking grate in place.
Set the food on the center of the grate, then put the lid on the grill.
Don't lift the lid or turn the meat unless the recipe instructs.
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98
Recipe by: Land O Lakes / Flavors of Spring
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 11, 1998

A Message from our Provider:

“Rainbows – a gift from God”