Father's Day -- Mondo Bongo Bbq Chicken

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Mondo Bongo BBQ Chicken

4 to 6 servings

1/2 cup apricot preserves

1/4 cup Dijon mustard

2 tablespoons lemon juice

2 tablespoons orange juice

1 tablespoon soy sauce

1 tablespoon minced fresh gingerroot

3 pounds chicken parts on the bone (breasts and thighs), skin removed

Freshly ground black pepper

1. Stir together the apricot preserves, mustard, lemon and orange juices, soy sauce and ginger. Place the chicken in a gallon-size zippered storage bag. Pour half of the apricot mixture over the chicken and seal the bag. Turn to coat the chicken evenly. Marinate at room temperature 1 hour, or refrigerate for longer marination, up to 24 hours. (Refrigerate the reserved apricot baste if not using immediately.)

2. Light a fire in a grill. When coals are medium hot, move them to one side. Place the chicken on the grilling rack over the coals and baste with the reserved apricot baste. Cook 5 minutes. Turn, baste, and cook 5 minutes. Cover the grill and open the vents. Turn and brush the chicken with the baste every 10 minutes, until the juices run clear, about 20 minutes.