Tammy, this was supposed to be a grill glaze, but I just pour it on baked chicken when it's nearly done. You know I don't grill, LOL. I got the recipe from Cooks.com when I was trying to use up some marmalade that didn't set. ORANGE MUSTARD GLAZED CHICKEN 1/4 cup orange marmalade 1/4 cup orange juice 1/4 cup country-style Dijon mustard 2 tablespoons light brown sugar, packed to measure 1 chicken (2 1/2 to 3 pounds) quartered or 4 chicken breasts In a small bowl, combine marmalade, orange juice, mustard, sugar.. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with orange-mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze. Remove from grill and serve immediately. Serve remaining sauce separately. Makes 4 servings. This one I got from my dear friend San, who used to post here. I really like it, and I can make it in the crockpot while I'm at work, but do NOT overcook the chicken. Don't ask how I know that.... Crock Pot Lemon Chicken 3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper) brown the chicken in a skillet (I usually skip that) mix together in a crock pot: 6 oz can of lemonade 1 tsp balsamic vinegar 3 T brown sugar 3 T catsup add the chicken and cook on high for 3 to 4 hours I also like that orange chicken I get at the Chinese buffets, but I have a feeling that's not what you are looking for. Annie

I agree the Algerian Chicken sounds marvelously....cut, paste, SAVE! Thank you Lars. Beer Butt Chicken is a favorite around my house, here's the recipe. Beer Butt Chicken 1 7 lb. roasting chicken 1 can beer 1 stick butter 2 tsp. minced garlic 1 tsp. paprika In a sauce pan, melt butter, add garlic & paprika and cook 5 mins. Pour ½ can of beer in a bowl. Add ½ the butter mixture into the beer can. Add the other ½ can of beer from the bowl to the remaining butter mixture in the pan and cook on medium 5 minutes. Preheat gas grill on high and reduce heat to low. Place a small cookie sheet on the grill. Place the beer can in the center of the cookie sheet. Carefully slide the chicken butt end over the beer can until the chicken is standing up on end with the beer can in its butt. Baste the chicken with the butter/beer mixture from the pan. Close the cover to the grill and roast the chicken, basting every ½ hour until juices run clear when thigh is pricked. Note: The type of beer used can make a big difference in the flavor. I recently used a pumpkin wheat beer someone brought which since it was in a bottle I pored into a clean soda can. Didn't catch the micro-brewer but I'm defintiely going to find out. OMG what a difference in the flavor!

It's called Avgolemono. Our summer neighbors are Greek. My husband loves it when she brings us some of this soup. I'm not so fond of it. Here is a link that might be useful: Here's an easy recipe

The actual recipe: HERBED LEMON MARINADE 1/2 cup freshly squeezed lemon juice 1/2 cup dry white wine 1/2 cup olive oil 1 tablespoon chopped fresh rosemary or (1/2 teaspoon dried) 1 tablespoon chopped fresh thyme or (1/2 teaspoon dried) 1 tablespoon chopped parsley 1 teaspoon grated lemon rind 3 cloves garlic, thinly sliced salt and pepper, to taste In a glass bowl, combine lemon juice, wine, oil, rosemary, thyme, parsley, lemon rind and garlic. Season marinade with salt and pepper to taste. Marinate meats from 2 hours to overnight, depending on how much flavor is desired. Makes about 2 cups