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Title: Sweet Chutney Chicken
Categories: Poultry Condiment Bbq
Yield: 1 Servings
| 1 | Jar | |
| 1/2 | c | Orange marmalade |
| 3 | tb | Fresh lemon juice |
| 1 | ts | Salt |
| 1 | ts | Curry powder |
| 1/2 | ts | Ground cumin Freshly ground black pepper, to taste |
| 1 | tb | Cornstarch |
| 1 | Chicken (3 1/2 to 4 pounds), cut in 8 pieces Fresh herb spri |
: Start fire in grill, placing rack 4 inches above the coals (see note). Combine chutney, marmalade, lemon juice, salt, curry powder, cumin, and pepper in a 1-quart saucepan. Bring to a boil over medium- high heat. Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to boiling chutney mixture; boil 1 minute, stirring. Remove from heat and set aside until fire is ready. : Place chicken pieces on hot grill rack, skin side down; cook, covered with grill cover, 15 minutes. Turn pieces over; cook another 10 minutes. Brush chutney mixture liberally over chicken; cook, covered, 5 minutes longer until the chicken is golden brown, well glazed and cooked through. : Garnish with herb sprigs, if desired, and serve with grilled onions and a cucumber salad. NOTE: Chicken may be baked in oven. Prepare the chutney mixture as directed. Heat oven to 450F. Arrange chicken pieces, skin side down, in a baking or roasting pan; bake 15 minutes. Turn pieces over; bake 15 minutes. Brush with chutney mixture and bake an additional 5 minutes longer until cooked through. Makes 4 to 6 servings. : [ REDBOOK; July 1990 ]
From: Rich Harper Date: 12-21-93
From: Jr Byers Date: 12-21-97 (20:46) The Once And Future Legend (1) Cooking
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