Total Time
8hrs 44mins
Prep 8 hrs 30 mins
Cook 14 mins

This recipe comes from the Roping the tastes of Texas cookbook.

Ingredients Nutrition

Directions

  1. In a bowl combine the orange juice, syrup, oil, curry& cayenne.
  2. Place chicken in a large resealable plastic bag, add half of the marinade.
  3. Seal bag and turn to coat.
  4. Place the peppers, zucchini, pineapple and oranges in another resealable bag and add remaining marinade.
  5. Seal bag and turn to coat.
  6. Refrigerate chicken and veggies-fruit for 8 hours or over night.
  7. Drain chicken, disgard marinade.
  8. Drain veggies and fruit, reserving marinade for basting.
  9. Grill the chicken, vegetables and fruits, uncovered over medium heat for 3 mintes on each side, basting with reserved marinade.
  10. Continue turning and basting 6-8 minutes longer until chicken juices are clear, vegetable are tender and fruits are golden brown.