breasts or leg with thigh
1/3 cup Worcestershire sauce
1/3 cup honey
1/3 cup boiling water
2 tablespoons prepared mustard
2/3 cup orange juice or dry white wine
1/3 cup olive oil
In 1-gallon resealable plastic food storage bag, combine Worcestershire sauce,
honey, boiling water, mustard, orange juice and oil. Seal bag. Knead to combine
marinade ingredients. Add chicken parts. Reseal bag. Turn to coat all surfaces
of chicken. Refrigerate at least 60 minutes.
About 45 minutes
before cooking, prepare and heat grill, until coals turn gray or follow
directions for gas or electric grill. Remove chicken from marinade, shaking off
Grill skin side down, about 15 to 18 minutes. Turn and baste
cooked side with marinade. Grill second side 6 to 10 minutes longer.
Heat remaining marinade in small pan on side of grill, until
it comes to boil. Simmer 3 to 4 minutes. Spoon over chicken before serving.
Makes 6 servings