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Glazed Chicken with Nectarine Salsa
3 lb Chicken parts; skinned
1/4 c Orange marmalade
2 tb Soy sauce; low sodium
1 ts Ginger; minced
1 1/2 ts Dijon-style mustard
1 cl Garlic; minced
Place the chicken parts in a 2-quart rectangular dish, placing the thicker portions at the sides of the dish. Cover with wax paper. Rotating the pieces top to bottom midway through cooking, microwave on high for 12 minutes.
Combine the marmalade, soy sauce, ginger, mustard and garlic in a small bowl. Immediately transfer the chicken to the grill over a medium fire about 20 minutes, basting several times with the marmalade mixture. Serve with the nectarine salsa.
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