YIELD:
4
PREP TIME:
2 Hours
COOK TIME: 45 Minutes
COOKING METHOD: Grilling
INGREDIENTS
4 broiler-fryer chicken quarters
4 T. margarine
1/2 c. finely chopped onion
1/2 c. wine vinegar
1/3 c. low-sodium soy sauce
1/4 c. sugarless all-fruit orange marmalade
3/4 t. salt
1/2 t. pepper
DIRECTIONS
Preparation
In small fry pan over medium temperature, melt margarine.
Add onion and cook, stirring, until clear, about 5 minutes. Stir in vinegar, soy sauce and orange marmalade.
Pour mixture into food processor and pulse about 1 minute.
Sprinkle chicken with salt and pepper and arrange in shallow bowl in single layer.
Pour 2/3 of the marinade over chicken, cover and refrigerate for at least 2 hours.
Method
Pre-heat grill to Medium-High and place chicken, skin side up, about 8 inches from coals if cooking with charcoal.
Place marinade in small saucepan on grill or side burner and heat to boiling.
Grill chicken, turning and basting with sauce every 10 minutes, for about 45 minutes and a fork can be inserted in chicken with ease.
USDA recommends 165F degrees internal temperature for chicken parts.