Preparation:
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 many 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. |
