Tropical broiled chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Broiler-fryer chicken (about 3 lbs); quartered | |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Ground ginger |
| 1 | can | (8 1/4 oz) crushed pineapple in juice |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Lime juiice |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Onion; minced |
| 1 | Clove garlic; minced | |
Directions
MARY WILSON BWVB02B
Break joints of chicken by pressing down hard on each quarter with the heel of your hand so that the chicken lies reasonably flat. In small saucepan combine cornstarch and ginger. Stir in undrained pineapple, orange juice, soy sauce, lemon juice, lime juice, honey, onion, and garlic. Cook, stirring constantly over low heat, about 5 minutes until sauce becomes clear and thickens; set aside. Prepare grill according to manufacture's direction, and oil grid well. Place checken on hot grid, skin side down. Close grill hood. Cook 4-5 inches above medium-hot coals for 20 minutes. Turn chicken and cook 10-15 minutes longer, brushing with sauce for 5 minutes, until chicken is tender and juice run clear when chicken is pierced with a fork. -OR- Preheat broiler. Arrange chicken pieces on cold broiler-pan rack, skin-side up.
Broil 4-6 inches from heat source about 20 minutes until light brown. Turn and broil about 20 minutes longer until fork tender and juices run clear when chicken is pierced with a fork. Turn chicken skin-side up and spoon sauce evenly over chicken. Broil 5 minutes longer. Serving: 4 Source: PARENTS magazine, July l993 issue.