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each bone-in chicken breasts and legs
cloves garlic, minced
Heinz Tomato Ketchup
sodium-reduced soy sauce
minced fresh ginger
Chopped fresh coriander or chives
Stir the lemon juice with the olive oil, garlic and pepper. Add the chicken, turning to coat, and marinate for 15 minutes. Preheat the grill to medium-high and grease lightly.
Blend the ketchup with the mustard, honey, soy sauce and ginger. Remove chicken from marinade and sprinkle evenly with salt and pepper. Turn grill heat down to medium. Place chicken on the grill and cook, turning once, for 10 minutes.
Baste all over with sauce. Cook for 20 minutes longer, basting liberally. Sprinkle with coriander before serving. Makes 8 servings.
For a baked version, smother the chicken in the barbecue sauce mixture and bake at 350° F (180° C) for 30 to 40 minutes.
For a pork variation, use 8 bone-in pork chops instead of chicken and grill for 8 to 10 minutes per side or until cooked through.
For a lighter alternative, use 8 boneless, skinless chicken breasts instead of bone-in chicken breasts and legs.
For a complete supper, serve with baked potatoes or rice and seasonal vegetables.
For another delicious grilled chicken recipe, try Rosemary-Mustard Chicken Breasts.
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