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Tart and Tangy Grilled Chicken


Serving Size : 4

4 broiler-fryer chicken quarters
4 tablespoons margarine
1/2 cup finely chopped onion
1/2 cup wine vinegar
1/3 cup low-sodium soy sauce
1/4 cup sugarless all-fruit orange marmalade
3/4 teaspoon salt
1/2 teaspoon pepper

In small fry pan over medium temperature, melt margarine. Add onion and cook, stirring, until clear, about 5 minutes. Stir in vinegar, soy sauce and orange marmalade. Pour mixture into food processor or blender and blend about 1 minute.

Sprinkle chicken with salt and pepper and arrange in shallow bowl in single layer. Pour sauce over chicken, cover and refrigerate for at least 2 hours. At cooking time, place chicken on prepared grill, skin side up, about 8 inches from heat. Place marinade in small saucepan on grill or stovetop and heat to boiling.

Grill chicken, turning and basting with sauce every 10 minutes, for about 1 hour or until fork can be inserted in chicken with ease.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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