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Categories:Viewed: 78 - Published at: 3 years ago
Ingredients
- 1 c. orange marmalade
- 1 c. Dijon mustard
- 1/4 c. honey
- 1 tbsp. curry pwdr
- 1 tbsp. fresh lemon juice
- 2 (3 1/2 lb.) frying chickens, quartered and skin removed
- 1/2 teaspoon salt
Method
- Simmer first 5 ingredients in heavy, small saucepan over low heat 5 min, stirring constantly.
- Cold.
- (Glaze can be fixed ahead and kept covered in refrigerator.)
- Brush chicken pcs on all sides with half of glaze.
- Let stand 1 hour at room temperature.
- Sprinkle with salt.
- Prepare barbecue (medium heat).
- Place leg-thigh pcs on grill.
- Cover with grill lid or possibly heavy-duty foil and cook 7 min.
- Turn leg- thigh pcs over and arrange at outer edge of grill.
- Place breasts meaty side down in center of grill.
- Cover and cook 7 min.
- Brush all chicken pcs with glaze.
- Continue cooking till brown and cooked through, turning occasionally, about 10 min.
- Arrange on platter; brush with remaining glaze and serve.
