This season, consider bringing a touch of the Far East to your next barbecue by grilling chicken that has been marinated with flavorful Asian ingredients. Brushing the thickened marinade on during the second half of the grilling process, coats the chicken with a mouthwatering sweet and sticky citrus glaze. And for perfectly grilled chicken, do try my sister Ronnie’s trick which is partially baking the chicken in the oven prior to grilling. Guaranteed succulent chicken every time and best of all, no flare-ups on the grill!
Recipe Adapted from: Marinated Grilled Chicken Legs via
Cooking Light Magazine-June 2005
Yield: 3 to 4 servings