- 3/4 cup barbecue sauce
- 1/4 cup thawed orange juice concentrate
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
- 1/3 cup butter, melted
- In a small bowl, combine the first four ingredients; set aside. Grill chicken, covered, over medium-low heat, turning and basting with butter several times, for 30 minutes. Then grill, uncovered, turning and basting with orange juice mixture several times, for 20-30 minutes or until juices run clear. Yield: 4 servings.
Originally published as Ginger-Glazed Chicken in Country Chicken Cookbook 1995, p93
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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