Sangria Salsa (recipe follows)
1/2 cup white grape juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds)
1 cup grape halves
1 cup coarsely chopped strawberries
1 small orange, peeled, sectioned and coarsely chopped
1/3 cup white grape juice
2 jalapeño chilis, seeded and finely chopped
Dash crushed red pepper
Prepare Sangria Salsa. Mix grape juice, mustard and pepper in rectangular microwavable dish, 11 × 7 × 1 1/2 inches. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning chicken occasionally.
Arrange chicken, thickest parts to outside edges, in dish. Cover with plastic wrap, folding back one corner to vent. Microwave on High 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken begin to cook. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 15 to 20 minutes, brushing with marinade and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve with salsa.
Mix grapes, strawberries and orange. Place 1/2 cup of the fruit mixture in blender. Add grape juice. Cover and blend on high speed about 15 seconds or until smooth. Toss blended mixture, remaining fruit mixture, chilis and red pepper. Cover and refrigerate at least 2 hours, but no longer than 24 hours, to blend flavors.
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