© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The California Tree Fruit Agreement
A tasty version of fried chicken, that's grilled not fried.
¼ cup orange marmalade
¼ cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger root, grated
1 ½ teaspoons Dijon mustard
1 garlic clove, minced
3 ½ pounds skinless chicken thighs
1 cup lightly crushed corn flakes
In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours. Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes.
Serve chicken hot or cold with Tangy Peach Salsa
Chicken can be baked in a conventional oven. Prepare as above and bake in a 350°F oven 30 to 40 minutes.