Sweet And Spicy Chicken Barbecue
|Pineapple orange juice||1 1⁄2 Cup (24 tbs)|
|Orange marmalade||1 Cup (16 tbs)|
|Teriyaki sauce||2⁄3 Cup (10.67 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), packed|
|Ground cloves||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Chickens||4 (frying chicken)|
|Pineapple slices||1 Cup (16 tbs)|
In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar, cloves and ginger.
Heat until sugar dissolves; let cool.
Sprinkle chicken with salt and pepper to taste.
Place in glass baking pan.
Pour juice mixture over chicken; turn to coat all sides.
Marinate, covered, 2 hours in refrigerator, turning often.
Preheat oven to 350 °F.
Light charcoal grill.
Drain chicken; reserve marinade.
Bake chicken in preheated oven 20 minutes.
Arrange chicken on lightly greased grill 4 to 6 inches above glowing coals.
Grill, turning and basting often with reserved marinade, 20 to 25 minutes or until meat near bone is no longer pink.
Grill pineapple slices 3 minutes or until heated through.
In small saucepan, dissolve cornstarch in remaining marinade.
Cook over medium heat until sauce boils and thickens.
Spoon over chicken.