If my family had their wish, I’d serve this chicken on the grill every night. A sweet and tangy glaze makes a nice alternative to traditional tomato-based sauces.
—HEIDI HOLMES RENTON, WA
PREP: 10 MIN. GRILL: 50 MIN. MAKES: 4 SERVINGS
1 cup pineapple juice
3/4cup honey
1/2 cup Dijon mustard
1 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
1 broiler/fryer chicken (3 1/2 to 4 pounds), cut up
1. In a saucepan, combine pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired.
2. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired.