SWEET CHUTNEY CHICKEN
Category: Chicken, Chutney, Barbecue
Yield: 4 servings
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
Garnish with herb sprigs, if desired, and serve with grilled onions and a
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.
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