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Ingredientes
- 1 c. orange marmalade
- 1 c. Dijon mustard
- 1/4 c. honey
- 1 tbsp. curry pwdr
- 1 tbsp. fresh lemon juice
- 2 (3 1/2 lb.) frying chickens, quartered and skin removed
- 1/2 teaspoon salt
Direcciones
- Simmer first 5 ingredients in heavy, small saucepan over low heat 5 min, stirring constantly. Cold. (Glaze can be fixed ahead and kept covered in refrigerator.) Brush chicken pcs on all sides with half of glaze. Let stand 1 hour at room temperature. Sprinkle with salt.
- Prepare barbecue (medium heat). Place leg-thigh pcs on grill. Cover with grill lid or possibly heavy-duty foil and cook 7 min. Turn leg- thigh pcs over and arrange at outer edge of grill. Place breasts meaty side down in center of grill. Cover and cook 7 min. Brush all chicken pcs with glaze. Continue cooking till brown and cooked through, turning occasionally, about 10 min. Arrange on platter; brush with remaining glaze and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 12 servings | |
| Calories 490 | |
| Calories from Fat 252 | 51% |
| Total Fat 28.0g | 35% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 474mg | 20% |
| Potassium 392mg | 11% |
| Total Carbs 25.02g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 22.02g | 15% |
| Protein 34.55g | 55% |
