Apricot Ginger Chicken
- 1/2 c Apricot or peach preserves
- 1/4 c Cider vinegar
- 2 tb Oil
- 1 1/2 ts Ground ginger
- 3 lb Chicken; in quarters
- Salt and pepper; to taste
In samll bowl mix prepserves, vinegar, oil and ginger. Set aside. Season
chicken with salt and pepper. Grill: Place chicken skin-side up, 5-7" from
Medium hot coals. Grill for 20 minutes longer until fork tender and well
browned, basting and turning every 5 minutes. Broil: Place chicken
skin-side down on lightly greased broiler pan rack. Broil 6" from heat for
25 minutes, basting frequently. After 15 minutes, turn. Baste again.
NOTES : Per serving: 382 cals.
Recipe by: R. Banghart
Posted to MC-Recipe Digest by Roberta Banghart on
Apr 24, 1998
chicken with salt and pepper. Grill: Place chicken skin-side up, 5-7" from
Medium hot coals. Grill for 20 minutes longer until fork tender and well
browned, basting and turning every 5 minutes. Broil: Place chicken
skin-side down on lightly greased broiler pan rack. Broil 6" from heat for
25 minutes, basting frequently. After 15 minutes, turn. Baste again.
NOTES : Per serving: 382 cals.
Recipe by: R. Banghart
Posted to MC-Recipe Digest by Roberta Banghart
Apr 24, 1998
