| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home5 | 1 | Servings | |
INGREDIENTS
| 1 | c | Orange marmalade |
| 1 | c | Dijon mustard |
| 1/4 | Honey | |
| 1 | T | Curry powder |
| 1 | T | Fresh lemon juice |
| 1 | Chicken, cut into pieces 3 | |
| 1/2-4 lb. | ||
| Salt & pepper, to taste |
INSTRUCTIONS
First, combine the marmalade, dijon mustard, honey, curry powder and lemon juice in a small saucepan. Over low heat, bring the mixture to a boil, then simmer, stirring constantly, for 5 minutes. Cool the glaze completely before using. Next, place the chicken pieces in a large zip lock bag or a large glass dish, and pour half the cooled glaze over the chicken. Coat the chicken well, then refrigerate for at least 2 hours before cooking. Reserve the remaining glaze. To cook the chicken, barbecue or bake at 375ø , until chicken is cooked through. Be sure to baste with remaining glaze twice during cooking. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1189
Calories From Fat: 138
Total Fat: 16.2g
Cholesterol: 0mg
Sodium: 5754.8mg
Potassium: 1275.6mg
Carbohydrates: 252.7g
Fiber: 10.8g
Sugar: 212.2g
Protein: 30g