Grilling 101: Tart 'N Tangy Grilled Chicken
Nothing completes a summer day like a meal prepared on the backyard grill. Family and friends will love this unique variation on a heart-healthy favorite. Serves 4.
Materials Checklist:
- Weber®
Genesis® E - 320™ LP Gas Grill
Blain # 576532 - Char-Broil®
Deluxe Stainless Steel Basting Brush
Blain # 475899 - Farberware®
Select Tongs
Blain # 567272 - Oxo
SoftWorks® Measuring Cups
Blain # 497962 - KitchenAid®
Stainless Steel Measuring Spoons
Blain # 497368 - T-fal®
2 Piece Fry Pan Set
Blain # 558852 - Hamilton Beach®
PrepStar™ Food Processor
Blain # 423016 - Oxo
SoftWorks® Mixing Bowl
Blain # 498010 - WearEver®
Cook 'n Strain Covered Sauce Pan
Blain # 583180 - 4 broiler-fryer chicken quarters, not available at Blain's Farm & Fleet
- 4 tablespoons margarine, not available at Blain's Farm & Fleet
- 1/2 cup finely chopped onion, not available at Blain's Farm & Fleet
- 1/2 cup wine vinegar, not available at Blain's Farm & Fleet
- 1/3 cup low-sodium soy sauce, not available at Blain's Farm & Fleet
- 1/4 cup sugarless all-fruit orange marmalade, not available at Blain's Farm & Fleet
- 3/4 tsp New Ideas Olde Thompson
Sea Salt
Blain # 585024
View Detail - 1/2 tsp New Ideas Olde Thompson
Black Pepper
Blain # 585025
View Detail - Presto
Plastic Wrap
Blain # 033662
View Detail
Instructions:
In a small fry pan over medium heat, melt margarine. Add onion and cook, stirring until clear, about five minutes. Stir in vinegar, soy sauce and orange marmalade. Pour mixture into a food processor or blender and blend about one minute. Sprinkle chicken with salt and pepper and arrange in a shallow bowl in a single layer. Pour sauce over chicken, cover and refrigerate for 2 hours minimum.
Grilling. At cooking time, place the chicken on prepared grill, skin side up, about 8 inches from the heat. Place the marinade in a small saucepan on grill or side burner and heat to boiling. Grill the chicken, turning and basting with sauce every 10 minutes, for about one hour or until a fork can be inserted in the chicken with ease.
In a small fry pan over medium heat, melt margarine. Add onion and cook, stirring until clear, about five minutes. Stir in vinegar, soy sauce and orange marmalade. Pour mixture into a food processor or blender and blend about one minute. Sprinkle chicken with salt and pepper and arrange in a shallow bowl in a single layer. Pour sauce over chicken, cover and refrigerate for 2 hours minimum.
Grilling. At cooking time, place the chicken on prepared grill, skin side up, about 8 inches from the heat. Place the marinade in a small saucepan on grill or side burner and heat to boiling. Grill the chicken, turning and basting with sauce every 10 minutes, for about one hour or until a fork can be inserted in the chicken with ease.