| 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 igor@digex.net 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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