2 broiler-fryer chickens, about 3 lbs each, quartered
1/4 cup butter, melted
garlic and onion powder (for sprinkling)
salt and pepper
1/4 cup chicken broth or water
2 tbsp. fresh parsley, chopped
1 tsp. thyme
1 1/2 cups pineapple preserves
2 tablespoons white vinegar
2 tablespoons orange juice
2 tablespoons soy sauce
1 teaspoon freshly grated ginger

Wipe hot grill generously with vegetable oil.

Place chicken pieces, skin side up, on grill about 8 inches above moderately hot coals.

Combine melted butter and chicken broth; brush over chickens. Sprinkle chicken lightly with garlic and onion powder, salt and pepper. Save remaining ingredients for later use.

Arrange chicken over hot coals on the side of the grill away from the flames (indirect heat). Turn chicken quarters with barbecue tongs every 15 minutes, brushing frequently with the broth mixture. Grill until done, about 50 to 60 minutes. When chicken is pierced with fork and juices run clear chicken is done. While chicken is cooking, in small saucepan combine preserves, vinegar, orange juice, soy sauce and ginger, parsley and thyme. Heat on grill; brush some on chicken.

After done using the marinade for basting, bring mixture to a boil, reduce heat and simmer for 5 minutes. Serve on the side. Wonderful with grilled asparagus and a squeeze of lemon.

Makes 6-8 servings.