| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Caribbean |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chili sauce |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Lime juice |
| 1 |
ts |
Hot pepper sauce |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Ginger |
INSTRUCTIONS
GLAZE
CHICKEN
1 3 1/2 lb frying chicken; cut in 8 pcs
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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