ROSEMARY CHICKEN WITH PINEAPPLE-ORANGE BASTE

ROSEMARY CHICKEN WITH PINEAPPLE-ORANGE BASTE image

Yield 4-6 servings

Number Of Ingredients 9

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1 (12-ounce) can frozen pineapple-orange juice concentrate, thawed
1/3 cup dry white wine
1/3 cup smooth honey mustard
2 tablespoons minced fresh rosemary
4 teaspoons soy sauce
2 teaspoons Tabasco
2 garlic cloves, peeled and chopped
6 1/2 pounds chicken parts
Salt and Pepper

Steps:

1. In a food processor, combine the juice concentrate, wine, honey mustard, rosemary, soy sauce, pepper sauce and garlic. Process until smooth. Transfer to a large measuring cup. 2. Separate chicken parts (leg from thigh, wing from breast, etc.) Cut breasts into two pieces. 3. Preheat grill to medium with rack about 6 inches above the heat source. 4. Lay chicken pieces on the rack. Cover and grill, turning once, until golden, about 10 minutes. Baste generously with sauce, cover and continue to grill for 5 minutes. Continue grilling, basting and turning at 5-minute intervals until sauce is used up. Grill for another 6-8 minutes, turning once, until chicken is shiny and just cooked through while remaining juicy, about 30-35 minutes total.