Yield: 1 servings
|1 cup||Orange marmalade|
|1 cup||Dijon mustard|
|1 tablespoon||Curry powder|
|1 tablespoon||Fresh lemon juice|
|1||Chicken; cut into pieces (3|
|; 1/2-4 lb.)|
|Salt & pepper; to taste|
First, combine the marmalade, dijon mustard, honey, curry powder and lemon juice in a small saucepan. Over low heat, bring the mixture to a boil, then simmer, stirring constantly, for 5 minutes. Cool the glaze completely before using.
Next, place the chicken pieces in a large zip lock bag or a large glass dish, and pour half the cooled glaze over the chicken. Coat the chicken well, then refrigerate for at least 2 hours before cooking. Reserve the remaining glaze.
To cook the chicken, barbecue or bake at 375ø , until chicken is cooked through. Be sure to baste with remaining glaze twice during cooking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.