| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, sliced |
| 8 |
|
Cloves garlic, minced |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Orange juice |
| 1/3 |
c |
Lime juice, fresh |
| 3 |
tb |
Chicken broth |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
White vinegar |
| 3 1/2 |
lb |
Broiler chicken |
INSTRUCTIONS
Cook onion and garlic in oil in a saucepan over medium-high heat for 2
minutes. Add next 7 ingredients.
Bring to a boil. Remove from heat; cool. Reserve 1/4 cup marinade, and
refrigerate.
Place chicken in a shallow dish or a heavy-duty, zip-lock plastic
bag. Pour remaining marinade over chicken. Cover or seal, and
refrigerate 8 hours, turning chicken occasionally.
Remove chicken from marinade; discard marinade. Dry with a paper
towel. Place on a lightly greased rack; place rack in a broiler pan.
Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees, and
bake 1 hour to 1 hour and 15 minutes, basting with reserved 1/4 cup
marinade. Cover with aluminum foil after 1 hour to prevent excessive
browning.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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