 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
If my family had their wish, I'd serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces. Ingredients:
1 cup pineapple juice |
3/4 cup honey |
1/2 cup dijon mustard |
1 teaspoon ground ginger |
2 tablespoons cornstarch |
1/4 cup cold water |
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
Directions:
1. In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired.
2. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.
|
|