8-12 Chicken Drumsticks (2-3 pounds)
2/3 Cup frozen Pineapple-Orange Juice Concentrate, thawed
2 Tablespoons Soy Sauce
1 1/2 teaspoons U-Bake Ground Ginger
1 teaspoon U-Bake Garlic Salt
1/2 teaspoon U-Bake Cayenne Pepper
3 Tablespoons U-Bake packed Brown Sugar

Place chicken in a resealable plastic bag set in a shallow dish. In a small bowl, stir together OJ concentrate, soy sauce, ginger, garlic salt and cayene pepper. Reserve 1/3 cup of the marinade for sauce. Pour the remaining over the chicken. Seal bag; turning to coat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

In a small bowl, stir together the reserved 1/3 cup marinade and brown sugar; chill sauce until needed.

Preheat oven to 375 degrees. Drain chicken, discarding marinade. Place chicken in a shallow baking pan. Bake, uncovered, for 25 minutes. Brush both sides of chicken with some of the sauce. Bake for 15-20 minutes more until chicken is no longer pink, brushing twice with the remaining sauce.

Makes 4-6 servings.

Per serving: 372 cal, 13g fat, 4g sat fat, 123mg chol, 890mg sodium, 31g carbs, og fiber, 31g protein