Instructions: First, combine the marmalade, dijon mustard, honey, curry powder and lemon juice in a small saucepan. Over low heat, bring the mixture to a boil, then simmer, stirring constantly, for 5 minutes. Cool the glaze completely before using.

Next, place the chicken pieces in a large zip lock bag or a large glass dish, and pour half the cooled glaze over the chicken. Coat the chicken well, then refrigerate for at least 2 hours before cooking. Reserve the remaining glaze.

To cook the chicken, barbecue or bake at 375 , until chicken is cooked through. Be sure to baste with remaining glaze twice during cooking.

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