Grilled Chicken Quarters with a Orange Cranberry Sauce

Step 1: Marinade ... Add the marmalade, cranberry sauce, BBQ, and vinegar to a blender; and puree until smooth.

Step 2: Chicken ... Add the chicken, 1/2 of the marinade, and the rosemary sprig to a large ziploc bag or non-reactive (glass) bowl. Make sure the chicken is covered well with the sauce and refrigerate 4-8 hours. Refrigerate the remaining marinade as well.

Step 3: Grill ... Weather you grill this outside or inside, this really comes out perfect every time. I haven't tried to bake this recipe, because the grill really brings out the sweetness of the marinade/sauce. I grill on indirect heat to start so the marinade doesn't burn; then, grill and baste with the extra/reserved sauce until the chicken is done. It should take between 25-35 minutes. This can vary depending on how you grill it.

Step 4: I can't say enough ... but if you aren't sure if it is done ... use a meat thermometer. Take a couple of readings so it is accurate - I prefer to remove at 165, as the temperature will rise and continue cooking after it has been removed from the heat. Make sure to cover with foil and let them rest before serving.

Step 5: Serve ... These go with just about anything - so ENJOY!