Curried Marmalade Mustard Chicken Recipe

• 1 c. orange marmalade
• 1 c. Dijon mustard
• 1/4 c. honey
• 1 tbsp. curry pwdr
• 1 tbsp. fresh lemon juice
• 2 (3 1/2 lb.) frying chickens, quartered and skin removed
• 1/2 teaspoon salt

1. Simmer first 5 ingredients in heavy, small saucepan over low heat 5 min, stirring constantly.
2. Cold.
3. (Glaze can be fixed ahead and kept covered in refrigerator.)
4. Brush chicken pcs on all sides with half of glaze.
5. Let stand 1 hour at room temperature.
6. Sprinkle with salt.
7. Prepare barbecue (medium heat).
8. Place leg-thigh pcs on grill.
9. Cover with grill lid or possibly heavy-duty foil and cook 7 min.
10. Turn leg- thigh pcs over and arrange at outer edge of grill.
11. Place breasts meaty side down in center of grill.
12. Cover and cook 7 min.
13. Brush all chicken pcs with glaze.
14. Continue cooking till brown and cooked through, turning occasionally, about 10 min.
15. Arrange on platter; brush with remaining glaze and serve.

orange marmalade, mustard, honey, curry pwdr, lemon juice, frying chickens, salt

Taken from cookeatshare.com/recipes/curried-marmalade-mustard-chicken-43828 (may not work)