Sweet & Spicy Chicken Barbecue

This recipe came from a brand names cookbook. The sauce is just right for the lighter taste of chicken. Prep time does not include 2 hours marinating time.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  pineapple-orange juice
• 1  cup orange marmalade
• 2⁄3 cup  teriyaki sauce
• 1⁄2 cup brown sugar, packed
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground ginger
• 4  frying chicken (halved or quartered)
•  salt and pepper
• 4  teaspoons cornstarch

Directions

1. In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar, cloves, and ginger. Heat until sugar dissolves; cool.
2. Sprinkle chicken with salt and pepper to taste. Place chicken in a glass pan or plastic bag. Pour juice mixture over the chicken; turn to coat. Marinate, covered, 2 hours in refrigerator, or overnight.
3. Preheat oven to 350 degrees. Drain chicken reserving marinade. Bake chicken for 20 minutes in the oven.
4. (If you desire, you may continue to cook the chicken in the oven. Just baste with the marinade and turn every 10 minutes or so until done.).
5. Meanwhile, preheat barbecue grill. Arrange chicken on lightly greased grill, 4 to 6 inches from heat.
6. Grill, turning and basting often, with reserved marinade, 20 to 25 minutes or until meat near bone is no longer pink.
7. In small saucepan, dissolve cornstarch in remaining marinade. Cook over medium heat until sauce thickens and boils. Spoon over chicken.
8. If desired, grill some pineapple slices to serve on the side as a garnish.