Charred Orange-Glazed Chicken

A purchased barbecue sauce is easily freshened up with a generous helping of grated orange peel. An apricot spread and spices round out the mix that turns into a simple baste for broiled chicken.

8 chicken drumsticks, skin removed
2/3 cup mesquite- or hickory-flavored barbecue sauce
1/4 cup apricot fruit spread
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

1. Heat broiler. Line broiler pan with foil; top with broiler rack. Spray with cooking spray. Place chicken on rack; broil 25 to 30 minutes or until no longer pink, turning occasionally.

2. Meanwhile, combine all remaining ingredients in small bowl until blended. Reserve 2 tablespoons of the mixture.

3. Brush chicken with half of the remaining barbecue sauce; broil 1 minute. Turn and brush with remaining sauce; broil 1 minute. Brush with reserved 2 tablespoons sauce before serving.

4 servings

PER SERVING: 205 calories, 4 g total fat (1.5 g saturated fat), 25.5 g protein, 15.5 g carbohydrate, 100 mg cholesterol, 360 mg sodium, 1 g fiber

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