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Recipe of the Week


Tangy Barbecue Chicken

  • 1/2 cup chopped onion
  • 3/4 cup water
  • 1 cup catsup
  • 1/3 cup frozen Florida Grapefruit Concentrate, thawed
  • 1 to 2 Tbsp. brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. prepared mustard
  • 3 pounds meaty chicken pieces
  • Red and White Florida Grapefruit Points
For barbecue sauce:
In a medium saucepan cook onion in 2 Tbsp. 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 barbecue sauce during the last 10 minutes of grilling.

Heat remaining barbecue sauce thoroughly and pass with chicken. Garnish with grapefruit points. Store any remaining barbecue sauce in a covered container in the refrigerator for up to a week. Makes 6 servings.

Nutritional information per serving:
312 calories, 37 g protein, 19 g carbohydrate, 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.

Source:
Florida Department of Citrus.

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