Sticky Chicken

It has been a day. At the moment my kitchen looks like the scene of a bloodbath. Today was the day I set aside to put-by strawberries and rhubarb, and the various shades of red adorning my counters attest to that. By the time dinner rolled around, I didn't feel much like cooking a big meal, so, I fell back on an old family favorite, Sticky Chicken. The dish, which was named by one of my daughters, is a pantry meal that literally takes minutes to prepare. It can be grilled or broiled and when it is paired with appropriate sides, it is a dish your friends and family will really enjoy. The recipe is very straightforward and my only caution is to watch it carefully once it has been glazed. It chars easily. I do hope you give this simple dish a try. Here's the recipe.

Sticky Chicken

Ingredients:

1/3 cup orange or lemon marmalade

2 teaspoons cider vinegar

1 tablespoon honey

1 tablespoon lime juice

2 teaspoons spicy brown mustard

1-1/2 teaspoons grated fresh ginger

1/4 teaspoon five-spice powder

8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed

1 tablespoon snipped fresh parsley

1 tablespoon sesame seed, toasted

2 teaspoons finely shredded orange or lemon peel

Directions:

1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.

2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)

3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.

3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.