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As seen on San Antonio Living 04/8/05
1 (12 ounce) bottle Lawry’s Baja Chipotle Marinade, divided
4 pounds chicken drumettes
1/2 cup seedless strawberry, raspberry or blackberry jam
1/2 teaspoon Lawry’s Seasoned Pepper
In zip-type bag, combine 1 cup Marinade and chicken. Marinate in refrigerator
for 2 hours.
Remove chicken from bag; discard used marinade. Grill chicken for about 20
minutes, or until chicken is thoroughly cooked, turning frequently and brushing
with reserved Marinade. Place chicken in large bowl.
In small saucepan, warm jam and Seasoned Pepper until jam melts. Pour over
chicken and toss.
To Bake: Heat oven to 450 degrees F. Line a 15 x 10 x 1-inch jellyroll pan
with foil for easy cleanup.
Marinate chicken as above; discarding used marinade. Place chicken in pan;
bake 40 to 45 minutes, or until thoroughly cooked; turning chicken halfway through
baking and brushing heavily with reserved Marinade. Toss with melted jam and
Seasoned Pepper as in recipe above.
Makes 8 appetizer servings.
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