It's summertime, when nothing
tastes better than food cooked over the coals. And despite the
heat, outdoor cooking can be simple this summer, with a minimal
amount of time working over a hot grill. This month's grilled
chicken recipe takes advantage of the fact that chicken cooked
over the coals is easy to prepare and tasty to serve. And if
it's just too hot to even think about cooking outdoors, this
recipe can be converted to the oven's broiler.
Grilled Chicken
and Sweet Potatoes with Orange Glaze
- 4 chicken leg quarters
1/2 cup orange juice concentrate
1/2 cup maple syrup
2 tablespoons fresh rosemary, chopped
2 sweet potatoes, scrubbed and sliced into 1/2-inch thick rounds
1 teaspoon salt, divided use
1 teaspoon pepper, divided use
- Prepare charcoal coals
for grill, or preheat broiler.
- In a small bowl, mix orange
juice concentrate, maple syrup, rosemary, 1/2 teaspoon salt and
1/2 teaspoon pepper.
- Place chicken and potatoes
on the grill or on a sheetpan under broiler. Sprinkle with 1/2
teaspoon salt and 1/2 teaspoon pepper. Grill or broil chicken
and potatoes for 25 minutes, turning all pieces at least once.
- Brush chicken and potatoes
with one half of orange juice mixture, let cook 30 seconds and
turn. Brush second side, cook one minute and turn all pieces
again. Cook for one more minute. Remove from heat and serve.
Makes 4 servings.
Nutritional Analysis: Per
Serving: 466 calories; 15 g fat; 4 g saturated fat. 130% DV Vitamin
A; 92% DV Vitamin C; 14% DV Iron.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
