In a small bowl, combine the first five ingredients. Pour 1 cup
marinade into a large re-sealable plastic bag. Add the chicken;
seal bag and turn to coat. Refrigerate for at least 4 hours or
overnight. Cover and refrigerate remaining marinade for basting.
Drain chicken and discard marinade. Grill, covered, over medium
heat for 15-20 minutes or until juices run clear, turning and
basting occasionally with reserved marinade.
Serving
Suggestions
about 2 dozen
Originally Submitted
5/30/2010
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