Title: Tangy Grilled Chicken
Categories: Chicken, Barbecue
Yield: 4 servings

1/2 c Orange juice
1/4 c Red currant jelly
2 tb Worcestershire sauce
1 tb Dijon mustard
1/2 ts Minced peeled gingerroot
1/4 ts Hot sauce
2 Garlic cloves; minced
4 sm Skinned chicken leg
-quarters; (1-3/4 pounds)
Vegetable cooking spray
Orange slices; (optional)
Cilantro sprigs; (optional)

Combine the first 7 ingredients in a small saucepan; cook over medium heat
2 minutes or until jelly melts, stirring frequently. Combine juice mixture
and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and
marinate in refrigerator 1 hour, turning bag occasionally.

Remove chicken from bag, reserving marinade. Prepare grill; place chicken
on grill rack coated with cooking spray, and grill 45 minutes or until
done, turning occasionally and basting with reserved marinade. Yield: 4
servings.

Per serving: 246 Calories; 6g Fat (21% calories from fat); 29g Protein; 19g
Carbohydrate; 113mg Cholesterol; 260mg Sodium

Posted to MM-Recipes Digest V4 #453 by igor@digex.net on Jan 28, 1997

NOTES : Serve with Mexican Rice; garnish with orange slices and cilantro,
if desired.

Recipe by: Cooking Light, June 1995, page 116

Converted by MM_Buster v2.0l.