1 (3 -3 1/2 lb)
chicken, cut into 8 pieces
- Heat grill.
- In small saucepan, combine apple jelly, curry powder, ginger and salt.
- Bring to boil, stirring occasionally.
- Remove from heat.
- When ready to grill, place chicken skin side down, on grill over low heat.
- Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
- Discard any remaining glaze.