| For barbeque
sauce, in a medium saucepan cook onion in 2
tablespoons of the water about 5 minutes or until
onion is tender. Stir in remaining water, catsup,
thawed grapefruit juice concentrate, brown sugar,
Worcestershire sauce and mustard. Bring just to
boiling; reduce heat. Cover and simmer for 30
minutes. Remove skin from chicken pieces. Rinse
chicken; pat dry. Place chicken, bone side up, on the
grill rack of an uncovered grill. Grill directly over
medium coals for 20 minutes. Turn chicken; grill for
15 to 25 minutes more or until chicken is tender and
no longer pink. Brush the chicken occasionally with
some of the barbeque sauce during the last 10 minutes
of grilling.
Heat
remaining barbeque sauce and pass with chicken.
Garnish with grapefruit points. Store any remaining
barbeque sauce in a covered container in the
refrigerator for up to a week. Makes 6 servings.
Per
serving: 312 cal., 37 g pro., 19 g carbo, 9 g fat
(3 g sat. fat), 109 mg cholesterol, 1 g dietary
fiber, 651 mg sodium. Daily Value: 27% vit. C, 10%
folate, 15% thiamine, 22% riboflavin, 89% niacin, 30%
potassium.
For more citrus recipes,
Visit the Florida Department of Citrus Website
www.floridajuice.com
|
Florida-Style
Barbeque Chicken