Classic sangria, citrus and red wine. Mix these together with fresh rosemary, a little soy sauce and grape jelly for a bit of extra sweetness. An amazing marinade for grilled chicken. Serve with the added touch of the grilled citrus fruits.
|1/2 can||(295 mL) frozen lemonade, thawed|
|1/2 cup||(125 mL) Grape jelly|
|1/3 cup||(80 mL) Red wine|
|2||Cloves garlic, minced|
|2 tsp||(10 mL) Chopped fresh rosemary|
|2 tsp||(10 mL) Soy sauce|
|1 Pkg||(4 pieces) Maple Leaf Prime Naturally® Chicken Thighs|
|1 Pkg||(5 pieces) Package Maple Leaf Prime Naturally® Chicken Drumsticks|
WHISK together lemonade, grape jelly, red wine, garlic, orange zest, rosemary and soy sauce.
PLACE chicken in a large re-sealable plastic freezer bag and pour the marinade over top. Seal the bag and massage to coat. Refrigerate for a minimum of 2 hours or up to overnight.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Remove the chicken from the marinade. Transfer the marinade to a small saucepan and bring to a boil. Reduce the heat and simmer for 7-9 minutes or until syrupy.
GRILL the chicken, turning frequently for 20-25 minutes. Brush occasionally for the reduced marinade. Chicken is cooked when the internal temperature reaches 185°F (85°C). Grill the orange and lemon halves, cut side down until they are lightly char-grilled. Serve the chicken with a squeeze of juice from the charred citrus.
Serve with Spanish rice.
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