2 broiler-fryer chickens, 3 lbs. each, quartered
1/4 cup (1/2 stick) butter, melted
1/4 cup chicken broth or water
1 1/2 cups pineapple preserves
2 tbsp. white vinegar
2 tbsp. orange juice
2 tbsp. soy sauce
1 tsp. ground ginger
4 cloves garlic

Wipe grill grates generously with olive or vegetable oil. Place chicken pieces, skin side up, on grill about 8 inches above medium hot coals.

Combine melted butter and chicken broth; brush on chickens. Save remaining ingredients.

Using long handled tongs, turn chicken quarters over on grill every 15 minutes. Brushing chicken frequently with butter mixture until the last 15 minutes.

Grill until done; about 15 to 20 minutes.

Chicken is cooked when the juices run clear (not pink) when pierced with fork. Breast is done at 160°F, thick is cooked around 185°F. For extra juicy chicken, remove from grill just before temperature is reached and wrap tightly in foil. Let sit for another 10-15 minutes at room temperature or on warming rack of grill.

While chicken is cooking, during the last 30 minutes, combine in small saucepan preserves, vinegar, orange juice, soy sauce and ginger; heat and brush some over chicken.

Safety Tip: Do not dip into sauce during final 10 minutes and bring to a boil for 3 minutes before serving as a sauce for chicken.

Makes 8 servings.

Submitted by: Belle