10-12 pieces of chicken (cut for grilling)
2 bottles Leinenkugel’s Sunset Wheat (measure out 1/3 cup and set aside for sauce)
3 tablespoons Canola Oil
1 cup finely chopped onion
2 tablespoons of minced garlic
10-oz can mandarin oranges (save 1/3-cup liquid and finely chop oranges)
4 tablespoons pure Maple syrup
2 tablespoons soy sauce
¼ teaspoon ginger
½ teaspoon pepper
Clean, salt and pepper chicken and place in a gallon-sized plastic storage bag. Pour all Leinie’s Sunset Wheat, minus 1/3 cup, into bag with chicken (suggest refrigerating overnight). To make Leinie’s Sunset Grilling Sauce sauté garlic and onions in canola oil over medium-low heat until onions become lightly browned and translucent.
Add 1/3 cup liquid from orange can and oranges to onion mixture and continue to sauté until juice is reduced. Turn heat to low and add Maple syrup, soy sauce, Leinie’s Sunset Wheat, ginger and pepper. Simmer for 10 minutes. Prepare charcoal. Place chicken in baking dish and bake at 350° for ½ hour. Place partially baked chicken on grill and baste with Leinie’s Sunset Grilling Sauce until done. You may want to make extra sauce to serve with grilled chicken.