Sweet & Spicy Chicken Barbecue

Ingredients

• 1 1/2 cups pineapple-orange juice
• 1 cup orange marmalade
• 2/3 cup teriyaki sauce
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 4 frying chicken (halved or quartered)
• salt and pepper
• 4 teaspoons cornstarch

Directions

1. 1

   In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar, cloves, and ginger. Heat until sugar dissolves; cool.

2. 2

   Sprinkle chicken with salt and pepper to taste. Place chicken in a glass pan or plastic bag. Pour juice mixture over the chicken; turn to coat. Marinate, covered, 2 hours in refrigerator, or overnight.

3. 3

   Preheat oven to 350 degrees. Drain chicken reserving marinade. Bake chicken for 20 minutes in the oven.

4. 4

   (If you desire, you may continue to cook the chicken in the oven. Just baste with the marinade and turn every 10 minutes or so until done.).

5. 5

   Meanwhile, preheat barbecue grill. Arrange chicken on lightly greased grill, 4 to 6 inches from heat.

6. 6

   Grill, turning and basting often, with reserved marinade, 20 to 25 minutes or until meat near bone is no longer pink.

7. 7

   In small saucepan, dissolve cornstarch in remaining marinade. Cook over medium heat until sauce thickens and boils. Spoon over chicken.

8. 8

   If desired, grill some pineapple slices to serve on the side as a garnish.