Cranberry-Grilled Chicken Quarters

Ingredients
1/2 cup jellied cranberry sauce
1/4 cup catsup
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon prepared mustard
1/4 teaspoon garlic powder
1 2-1/2- to 3-pound broiler-fryer chicken, quartered
Rice pilaf (optional)
Parsley (optional)

Directions
1. For sauce, in a small saucepan combine cranberry sauce, catsup,
brown
sugar, vinegar, mustard, and garlic powder. Bring to boiling; reduce
heat and simmer, uncovered, 5 minutes, stirring occasionally.

2. Meanwhile, break wing, hip, and drumstick joints so chicken pieces
lie flat. Grill chicken, skin side down, on an uncovered grill
directly
over medium coals for 20 minutes. Turn chicken; grill for 20 to 30
minutes more or until chicken is tender and no longer pink, brushing
with sauce during the last 10 minutes of grilling. Heat any remaining
sauce until bubbly. Serve sauce with chicken. Serve with rice pilaf
and
garnish with parsley, if desired. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan
in
a covered grill. Test for medium heat above pan. Place chicken, bone
side down, on grill over drip pan. Cover and grill for 50 to 60
minutes
or until chicken is tender and no longer pink, brushing occasionally
with sauce during the last 10 minutes of grilling.



Nutritional facts per serving
calories: 356, total fat: 15g, saturated fat: 4g, cholesterol: 99mg,
sodium: 354mg, carbohydrate: 22g, fiber: 1g, protein: 31g, vitamin A:
7%, vitamin C: 6%, calcium: 2%, iron: 11%


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