Zingy barbecued chicken
6 servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Grapefruit juice |
| ½ | cup | Apple cider vinegar |
| ½ | cup | Oil |
| ¼ | cup | Chopped onion |
| 1 | \N | Egg |
| ½ | teaspoon | Celery salt |
| ½ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
| 3 | pounds | Chicken pieces |
In blender container, place all ingredients except chicken; blend 30 seconds. In small saucepan, pour blended sauce mixture and heat about 5 minutes, until slightly thickened. Remove from heat; dip chicken in sauce, one piece at a time, turning to thoroughly coat.
Reserve sauce.
Place chicken on prepared grill, skin-side up, about 8" from heat.
Grill, turning every 10 minutes, for about 50 minutes or until chicken is tender and juices run clear. Brush generously with reserved sauce during last 20 minutes of grilling. Watch chicken carefully because the egg and sauce can cause the chicken to brown too quickly.
Serves: 4