Sweet Chutney Chicken
 
      1    Jar prepared chutney (8 1/2              Freshly ground black pepper,
           -ounces)                                 -to taste
    1/2 c  Orange marmalade                    1 tb Cornstarch
      3 tb Fresh lemon juice                   1    Chicken (3 1/2 to 4 pounds),
      1 ts Salt                                     -cut in 8 pieces
      1 ts Curry powder                             Fresh herb sprigs, optional
    1/2 ts Ground cumin                   
 
  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.

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