Sweet Chutney Chicken
bbq, chicken, condiment, indian
1 jar prepared chutney (8 1/2 ounces)
1/2 cup orange marmalade
3 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 freshly ground black pepper, to tas; te
1 tablespoon cornstarch
1 chicken (3 1/2 to 4 pounds), cut in; 8 pieces
1 fresh herb sprigs, optional
Start fire in grill, placing rack 4 inches above the coals (see note). Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and pepper in a 1-quart saucepan. Bring to a boil over medium- high heat. Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and set aside until fire is ready.
Place chicken pieces on hot grill rack, skin side down; cook, covered with grill cover, for 15 minutes. Turn pieces over; cook for another 10 minutes. Brush chutney mixture liberally over chicken; cook, covered, for 5 minutes longer until the chicken is golden brown, well glazed and cooked through.
Garnish with herb sprigs, if desired, and serve with grilled onions and a cucumber salad.
NOTE: Chicken mnay be baked in oven. Prepare the chutney mixture as directed. Heat oven to 450F. Arrange chicken pieces, skin side down, in a baking or roasting pan; bake for 15 minutes. Turn pieces over; bake for 15 minutes. Brush with chutney mixture and bake for an additional 5 minutes longer until cooked through.
Makes 4 to 6 servings.
[ REDBOOK; July 1990 ]
Posted by Fred Peters.
Yield: 4 servings