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Barbecued Chicken with Honey Mustard Glaze
4 chicken breast halves
4 chicken leg quarters
Marinade
1 can (8 ounces) tomato sauce
1/2 cup olive oil
1/2 cup orange juice
1/4 cup vinegar
1 teaspoon dried leaf oregano, crushed
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
Glaze
1/4 cup honey
1/2 teaspoon dry mustard
Place chicken in a shallow non-reactive dish.
Combine marinade ingredients in a jar; shake well to blend. Pour marinade over chicken; cover and let marinate, refrigerated, for at least 6 hours or overnight. Turn chicken occasionally. Drain off chicken , reserving marinade for basting.
Grill chicken over medium coals for 45 to 50 minutes, brushing with the reserved marinade and turning frequently. Combine glaze ingredients and brush on chicken just before serving. Serves 6 to 8.
Sweet and Sour Grilled Chicken
1 can (20 ounces) crushed pineapple
1 cup ketchup
1/3 cup light brown sugar, packed
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 fryer chicken, about 3 1/2 pounds, cut up
1 tablespoon cornstarch
Drain pineapple well, reserving the juice.
In a resealable food storage bag, combine juice with ketchup, brown sugar, lemon juice, and lemon peel.
Add chicken to the bag, seal, and refrigerate for at least 3 hours or overnight.
Arrange chicken on hot grill over medium coals about 4 inches from coals. Grill 20 minutes on each side, or until done.
Combine marinade with pineapple and cornstarch in a saucepan. Cook, stirring, until mixture boils and thickens. Baste chicken with sauce about 5 minutes before done. Sweet and sour grilled chicken serves 4.
Grilled Lemonade Chicken
6 chicken breast halves
1 can (6oz) frozen lemonade concentrate -- undiluted
1/4 cup soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
freshly ground black pepper -- to taste
1/4 teaspoon paprika
Combine lemonade, soy sauce, and seasonings. Mix well. Dip chicken pieces in the mixture and grill, basting often with lemonade sauce.
Serves 6.
Garlic Grilled Chicken
4 boneless chicken breast halves
1 cup purchased salsa or picante sauce
2 tablespoons vegetable oil
1 tablespoon lime or lemon juice
2 cloves garlic, finely minced
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick.
Cut each flattened chicken breast into strips about 1-inch in width. Place chicken strips in a glass baking dish or nonreactive shallow container.
Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.
Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.
Serves 4.