Preparation:
In a bowl, make sauce by mixing together limeade, soy sauce, onion, garlic, curry powder, coriander, salt, ginger, and red pepper.
Place the chicken on a prepared grill, skin side up, about 8 inches from the heat. Cook, turning every 10 minutes, for about 30 minutes.
Baste with sauce and continue cooking, turning, and basting with sauce every 5 minutes, about 20 minutes longer or until chicken is fork tender.
Cook: Marcy Wheeler, Delaware
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 |
