Sweet & Spicy Chicken Barbecue
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- 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
- In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar, cloves, and ginger. Heat until sugar dissolves; cool.
- 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.
- Preheat oven to 350 degrees. Drain chicken reserving marinade. Bake chicken for 20 minutes in the oven.
- (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.).
- Meanwhile, preheat barbecue grill. Arrange chicken on lightly greased grill, 4 to 6 inches from heat.
- Grill, turning and basting often, with reserved marinade, 20 to 25 minutes or until meat near bone is no longer pink.
- In small saucepan, dissolve cornstarch in remaining marinade. Cook over medium heat until sauce thickens and boils. Spoon over chicken.
- If desired, grill some pineapple slices to serve on the side as a garnish.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>