Recipe from Chef Dan Kniola, Grand Floridian Cafe
I cup orange juice
1/2 cup frozen pineapple juice concentrate
2 Tbs. fresh lime juice
I Tbs. coarsely ground black pepper
2 tsp. salt
I tsp. minced garlic
2 broiler fryer chickens (about 3 lb each), quartered
2 cups fresh mango chunks
3/4 cup ketchup
1/2 cup chopped onion
1/4 cup packed brown sugar
I Tbs. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. each ground cinnamon and cumin
Garnish - lime wedges
Mix Marinade ingredients in a jumbo zip lock bag. Add chicken, seal and refrigerate at least 2 hours or up to 12, turning over bag 2 or 3 times.
Heat oven to 375'F. Line a large jelly- roll pan with aluminum foil (for easy cleanup). Arrange chicken in pan; discard the marinade.
Bake 45 to 55 minutes or until juices run clear when legs are pierced and a meat thermometer inserted in thickest part of a leg not touching bone, registers 170'F.
Meanwhile puree Sauce ingredients in a food processor. Pour into a saucepan and simmer 30 minutes. Spoon over chicken; garnish with lime.
Cooks Note: Serve with French fries and cut-up fresh fruit such as mango, kiwi and strawberries.