| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Chicken, Barbecue | 4 | servings |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1/4 | c | Red currant jelly |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Minced peeled gingerroot |
| 1/4 | ts | Hot sauce |
| 2 | Garlic cloves; minced | |
| 4 | sm | Skinned chicken leg quarters; (1-3/4 pounds) |
| Vegetable cooking spray | ||
| Orange slices; (optional) | ||
| Cilantro sprigs; (optional) |
INSTRUCTIONS
Combine the first 7 ingredients in a small saucepan; cook over medium heat 2 minutes or until jelly melts, stirring frequently. Combine juice mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from bag, reserving marinade. Prepare grill; place chicken on grill rack coated with cooking spray, and grill 45 minutes or until done, turning occasionally and basting with reserved marinade. Yield: 4 servings. Per serving: 246 Calories; 6g Fat (21% calories from fat); 29g Protein; 19g Carbohydrate; 113mg Cholesterol; 260mg Sodium Posted to MM-Recipes Digest V4 #453 by [email protected] on Jan 28, 1997 NOTES : Serve with Mexican Rice; garnish with orange slices and cilantro, if desired. Recipe by: Cooking Light, June 1995, page 116 Converted by MM_Buster v2.0l.
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