This Asian-inspired grilled chicken, flavored with a subtle soy marinade, will become an instant favorite with just about everyone.
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup rice vinegar
- 3 tablespoons sesame oil
- 1 tablespoon peeled, finely chopped fresh gingerroot
- 4 garlic cloves, pressed
- 1 broiler-fryer chicken (about 4 pounds), cut into quarters
- 1/3 cup apricot preserves, warmed
- 1/4 cup thinly sliced green onions with tops
- 1/4 cup toasted slivered almonds
In Stainless (2-qt.) Mixing Bowl, combine soy sauce, vinegar, oil, gingerroot and garlic pressed with Garlic Press. Rinse chicken and trim any excess fat. Place chicken and marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator 8 hours or overnight, turning occasionally.
When ready to grill, prepare grill for indirect cooking over medium coals. Remove chicken from marinade; discard plastic bag with marinade. Place chicken, skin side up, on grid of grill. Grill, covered, 40-50 minutes or until Digital Pocket Thermometer registers 170°F in thickest part of breast or 180°F in thickest part of thigh portion and juices run clear.
Place preserves in Small Micro-Cooker®. Microwave on HIGH 30-40 seconds or until warm. Brush chicken evenly with preserves using BBQ Basting Brush. Grill, covered, 3-5 minutes. Remove chicken from grill to serving platter using BBQ Tongs. Sprinkle with green onions and almonds.
- 4 servings
Nutrients per serving:
Calories 580, Total Fat 29 g, Saturated Fat 6 g, Cholesterol 165 mg, Carbohydrate 21 g, Protein 57 g, Sodium 760 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 7 1/2 medium-fat meat (1 1/2 carb)