Peach Glazed Chicken
|Roasting chicken||6 Pound|
|Marjoram leaves||1⁄2 Teaspoon|
|Ripe peaches||3 Large, peeled, pitted and diced|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Minced crystallized ginger||2 Tablespoon|
|Green onion and tops||1 , chopped|
|Dry white wine||3 Tablespoon|
|Curry powder||3⁄4 Teaspoon|
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out; pat dry.
Sprinkle both cavities with marjoram and pepper.
Secure skin over cavities with small metal skewers; bend wings akimbo.
Barbecue chicken by indirect heat placing chicken, breast down, on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook for 1 hour.
Meanwhile, in a 3 to 4-quart pan, combine peaches, sugar, orange juice, orange peel, ginger, onion, wine, and curry powder.
Cook over medium-high heat until bubbly; then reduce heat and boil gently, uncovered, until thickened (15 to 20 minutes).
Stir often to prevent sticking.
Turn chicken over and brush generously with peach mixture.
Continue to cook until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink (cut to test) 30 to 45 more minutes.
Offer remaining peach mixture to spoon over individual portions