SWEET AND SOUR GLAZED CHICKEN
3/4 cup sugar
1 tablespoon cornstarch
1/3 cup vinegar
1/4 cup oil
1/4 cup ketchup
1/2 teaspoon garlic salt
1 frying chicken, cut up
Prepare and preheat grill.
In small saucepan, combine sugar and cornstarch; blend well. Add vinegar, oil, ketchup, and garlic salt; blend well. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat.
WHEN READY TO BARBECUE:
Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from coals. Cook 40 to 60 minutes or until chicken is fork tender and juices run clear, turning often and brushing frequently with glaze during last 15 minutes of cooking. Heat any remaining glaze to a boil; serve with chicken.
OVEN DIRECTIONS:
Preheat oven to 350 degrees. Prepare glaze as directed. Place chicken, skin side down, in ungreased 13x9-inch baking dish. Bake at 350 degrees for 30 minutes. Using spoon, remove most of the pan juices; turn chicken over. Return to oven; bake an additional 15 to 25 minutes or until chicken is fork tender and jucies run clear, brushing frequently with sauce during last 15 minutes of cooking. Heat any remaining glaze to a boil; serve with chicken.
Servings: 5
Source: Classic Pillsbury Cookbooks: Chicken
3/4 cup sugar
1 tablespoon cornstarch
1/3 cup vinegar
1/4 cup oil
1/4 cup ketchup
1/2 teaspoon garlic salt
1 frying chicken, cut up
Prepare and preheat grill.
In small saucepan, combine sugar and cornstarch; blend well. Add vinegar, oil, ketchup, and garlic salt; blend well. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat.
WHEN READY TO BARBECUE:
Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from coals. Cook 40 to 60 minutes or until chicken is fork tender and juices run clear, turning often and brushing frequently with glaze during last 15 minutes of cooking. Heat any remaining glaze to a boil; serve with chicken.
OVEN DIRECTIONS:
Preheat oven to 350 degrees. Prepare glaze as directed. Place chicken, skin side down, in ungreased 13x9-inch baking dish. Bake at 350 degrees for 30 minutes. Using spoon, remove most of the pan juices; turn chicken over. Return to oven; bake an additional 15 to 25 minutes or until chicken is fork tender and jucies run clear, brushing frequently with sauce during last 15 minutes of cooking. Heat any remaining glaze to a boil; serve with chicken.
Servings: 5
Source: Classic Pillsbury Cookbooks: Chicken
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