Preparation:
Sprinkle chicken with salt and pepper. Grill the chicken, bone sides down 5 inches from medium coals 20 to 30 minutes; turn chicken. Grill 30 to 40 minutes longer, turning and brushing frequently with one of the sauces, until done.
6 servings.
Sweet-and-Sour Sauce:
Heat l/2 cup chili sauce and 1/4 Cup plum or grape jelly over low heat, stirring constantly, until jelly is melted.
French Sauce: Mix 1 cup French dressing and 2 teaspoons celery seed
Hot Pepper Butter Sauce: Mix l/2 cup margarine or butter softened, and l/2 teaspoon red pepper sauce.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 315 Protein 46% Protein, 9 31 Vitamin A 12% Carbohydrate, 9 3 Vitamin C 8% Fat, 9 19 Thiamin 6% Cholesterol, mg 100 Riboflavin 12% Sodium, mg 350 Niacin 48% Potassium, mg 350 Calcium 2% Iron 8%
From the files of Al Rice, North Pole Alaska. Feb 1994 |
