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)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Minced crystallized ginger||2 Tablespoon|
|Green onion including top||1 , chopped|
|Dry white wine||3 Tablespoon|
|Curry powder||3⁄4 Teaspoon|
About 45 minutes before cooking, start barbecue fire.
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; then truss chicken and bend wings akimbo.
Place chicken, breast down, in middle of grill over drip pan.
Cover barbecue, adjust dampers, and 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 breast up, brush generously with peach mixture, and continue to cook until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Offer remaining peach mixture to spoon over individual portions.