Lemonade-Ginger Chicken

• 1 (6 ounce) can frozen lemonade, thawed
• 34 cup water
• 2 tablespoons gingerroot, finely chopped
• 2 tablespoons vegetable oil
• 1 12 teaspoons fennel seeds
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 garlic cloves, finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 -3 12 lbs chicken, cut in serving-size pieces

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.
9. Cover and refrigerate at least 1 hour but no longer than 24 hours, turning occasionally.
10. Remove chicken from marinade; reserve marinade.
11. Place chickens, skin sides up, on grill; brush with marinade.
12. Cover and grill 4 to 6 inches from medium coals 15 minutes; turn chicken.
13. Cover and grill 20 to 40 minutes longer until juice of chicken is no longer pink.
14. Heat remaining marinade to a boil; boil 1 minute.
15. Serve with chicken.

frozen lemonade, water, gingerroot, vegetable oil, fennel seeds, salt, pepper, garlic, cornstarch, water, chicken

Taken from www.food.com/recipe/lemonade-ginger-chicken-234610 (may not work)