| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Caribbean | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chili sauce |
| 2 | T | Brown sugar |
| 2 | T | Lime juice |
| 1 | t | Hot pepper sauce |
| 1/2 | t | Allspice |
| 1/2 | t | Ginger |
| 1 | lb frying chicken, cut in 8 pcs |
INSTRUCTIONS
Recipe By : Pillsbury's Easy Chicken Recipes http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken. Oven and Broiler Directions: Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350F for 45-60 minutes or until chicken is fork tender and juices run clear. Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 133.4mg
Potassium: 93.4mg
Carbohydrates: 30.5g
Fiber: <1g
Sugar: 27.3g
Protein: <1g