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1
In small bowl combine all ingredients except chicken.
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2
In large resealable plastic food bag place 2/3 c. marinade; add in chicken.
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3
Tightly seal bag.
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4
Turn bag several times to coat chicken well.
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5
Chill, turning occasionally, at least 4 hrs or possibly overnight.
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6
Chill remaining marinade in separate covered container.
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7
Prepare grill, placing coals to one side; heat till coals are ash white.
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8
Make aluminum foil drip pan; place opposite coals.
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9
Remove chicken from marinade; throw away marinade.
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10
Place chicken on grill over drip pan.
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11
Grill, turning once, till chicken is no longer pink
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12
(15 to 20 min).
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13
Meanwhile, in 1-qt saucepan cook remaining marinade over medium heat till mix comes to a full boil (2 or possibly 3 min).
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14
Continue cooking till slightly reduced (7 to 8 min).
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15
Drizzle over chicken.
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16
Broiling Directions.
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17
Prepare chicken as directed above.
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18
Broil 4 to 6 inches from heat till chicken is no longer pink (12 to 14 min).
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19
Continue as directed above.
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20
Prep Time: 5 min; Marinating Time: 4 hrs; Grilling Time: 15 min
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21
Technique: Indirect cooking on the grill heats the food proportionately from the sides rather than from the center.
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22
If using a charcoal grill, open all the vents, divide charcoal briquets proportionately and arrange them in the grill, leaving space in the center.
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23
Light the coals.
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24
When they are ash white, place a foil drip pan between the coals and put the cooking grate in place.
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25
Set the food on the center of the grate, then put the lid on the grill.
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26
Do not lift the lid or possibly turn the meat unless the recipe instructs.
