Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           orange juice
     1/4  cup           red currant jelly
   2      tablespoons   Worcestershire sauce
   1      tablespoon    Dijon mustard
     1/2  teaspoon      minced peeled gingerroot
     1/4  teaspoon      hot sauce
   2                    garlic cloves -- minced
   4      small         skinned chicken leg quarters
                        (1-3/4 pounds)
                        vegetable cooking spray
                        orange slices -- (optional)
                        cilantro sprigs -- (optional)

Preparation:

Combine the first 7 ingredients in a small saucepan; cook over medium heat 2 minutes or until jelly melts, stirring frequently. Combine juice mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from bag, reserving marinade. Prepare grill. Place chicken on grill rack coated with cooking spray, and grill 45 minutes or until done, turning occasionally and basting with reserved marinade. Recipe By: Cooking Light, June 1995