Tart And Tangy Grilled Chicken

  • Yield: 4 servings


4pieces broiler-fryer chicken quarters
4tablespoons margarine
1/2cup finely chopped onion
1/2cup wine vinegar
1/3cup low sodium soy sauce
1/4cup sugarless all-fruit orange marmalade
3/4teaspoon salt
1/2teaspoon pepper


In small frypan over medium temperature, melt margarine.  Add onion and cook, stirring, until clear, about 5 minutes.  Stir in vinegar, soy sauce and orange marmalade.  Pour mixture into food processor or blender and blend about 1 minute.  Sprinkle chicken with salt and pepper and arrange in shallow bowl in single layer.  Pour sauce over chicken, cover and refrigerate for at least 2 hours.  At cooking time, place chicken on prepared grill, skin side up, about 8 inches from heat.  Place marinade in small saucepan on grill or stovetop and heat to boiling.  Grill chicken, turning and basting with sauce every 10 minutes, for about 1 hour or until fork can be inserted in chicken with ease.