2 tablespoons minced fresh ginger
1/2 cup brown sugar
1 tablespoon cornstarch
In a shallow dish, combine onions, soy sauce, oil and
ginger. Place chicken in marinade; cover and refrigerate 1
hour or longer, turning occasionally.
Drain chicken, reserving marinade. Grill breasts 5 to 6-
inches above medium-hot coals 10 to 12 minutes on each side
or until cooked through.
Meanwhile, in small saucepan over medium heat, combine
marinade with sugar and cornstarch; bring to a boil.
Reduce heat to low; simmer 5 to 6 minutes or until
thickened. Baste chicken generously with sauce during last
10 minutes of cooking time. To serve, spoon remaining
sauce over chicken.
SWEET AND SOUR DRUMSTICKS
Chicken drumsticks are wonderfully tasty to eat by hand at
all outdoor functions. And as a matter of fact, if you've
ever wondered about the etiquette of eating chicken with
your fingers, Frank says, "When in doubt, do!"
3/4 cup apricot preserves
3/4 cup chili sauce
1/3 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons grated onion
1 tablespoon fresh grated orange rind
2 tablespoons fresh orange juice
12 chicken drumsticks
In a large measuring cup combine all ingredients except for