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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 6 |
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From an envelope of recipe clippings I'm trying to organize. Ingredients:
1 (6 ounce) can frozen lemonade, thawed |
3/4 cup water |
2 tablespoons gingerroot, finely chopped |
2 tablespoons vegetable oil |
1 1/2 teaspoons fennel seeds |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, finely chopped |
1 tablespoon cornstarch |
1 tablespoon water |
3 -3 1/2 lbs chicken, cut in serving-size pieces |
Directions:
1. Mix all ingredients except the cornstarch, 1 tablespoon water and the chicken in a 1 quart saucepan.
2. Heat to boiling; reduce heat.
3. Simmer, uncovered 5 minutes, stirring frequently.
4. Mix cornstarch and water; stir into lemonade mixture.
5. Heat to boiling; reduce heat.
6. Simmer uncovered about 1 minute, stirring frequently, until sauce is slightly thickened; remove from heat.
7. Place chicken in a shallow glass or plastic dish.
8. Pour lemonade mixture over chicken. Cover and refrigerate at least 1 hour but no longer than 24 hours, turning occasionally.
9. Remove chicken from marinade; reserve marinade.
10. Place chickens, skin sides up, on grill; brush with marinade.
11. Cover and grill 4 to 6 inches from medium coals 15 minutes; turn chicken.
12. Cover and grill 20 to 40 minutes longer until juice of chicken is no longer pink.
13. Heat remaining marinade to a boil; boil 1 minute.
14. Serve with chicken.
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