Marinated Red Currant Chicken
|Red currant||3 Ounce (75 Gram)|
|Lemon juice||4 Tablespoon|
|Chicken stock||4 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Melt the jelly in a saucepan.
Stir in the lemon juice, oil, stock, mustard, Worcestershire sauce and salt and pepper to taste.
Arrange the chicken pieces in a shallow dish, in one layer, and pour over the jelly mixture.
Cover and leave to marinate overnight.
Drain the chicken pieces, reserving the marinade, and place on the barbecue grid, about 15 cm (6 inches) above the coals.
Cook for about 50 minutes or until the chicken is cooked through, turning frequently and basting with the reserved marinade.