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Mondo Bongo BBQ Chicken

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 cup apricot preserves
  
• 1/4 cup Dijon mustard
  
• 2 Tbsp lemon juice
  
• 2 Tbsp orange juice
  
• 1 Tbsp soy sauce
  
• 1 Tbsp minced fresh gingerroot
  
• 3 lbs. chicken parts on the bone (breasts and thighs), skin removed
  
• Freshly ground black pepper
  






Instructions



1. Stir together the apricot preserves, mustard, lemon and orange juices, soy sauce and ginger.
   
   
2. Place the chicken in a gallon-size zippered storage bag. Pour half of the apricot mixture over the chicken and seal the bag. Turn to coat the chicken evenly. Marinate at room temperature 1 hour, or refrigerate for longer marination, up to 24 hours. (Refrigerate the reserved apricot baste if not using immediately.)
   
   
3. Light a fire in the grill. When coals are medium-hot, move them to one side. Place the chicken on the grilling rack over the coals and baste with the reserved apricot baste. Cook 5 minutes. Turn, baste and cook 5 minutes. Cover the grill and open the vents. Turn and brush the chicken with the baste every 10 minutes, until the juices run clear, about 20 minutes.
   
   Makes 4 to 6 servings.