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Meg's Fantastic Blueberry White Chocolate Mousse Tart Recipe 

Meg's Curried Marmalade-Mustard Grilled Chicken
6-8 servings

This works best with skinless chicken, which has less fat to drip and cause flareups.

Marinade:
1 cup orange marmalade
1 cup dijon mustard
1/4 cup honey
1 Tablespoon curry powder
1 Tablespoon lemon juice

Boneless chicken breasts and thighs (or equivalent of  two 3 1/2 pound frying chickens, cut up and skin removed)
1/2 teaspoon salt

Simmer marinade ingredients in heavy small saucepan over low heat 5 minutes, stirring constantly.
Cool.  (Glaze can be made 3 days ahead.  Cover tightly and refrigerate.  Bring glaze to room temperature before continuing (I didn't bother)

Brush chicken pieces on all sides with half of glaze.  Let stand 1 hour at room temperature (or marinate in refrigerator for longer period, if needed)
Sprinkle with salt.  (I omitted this step)

Prepare barbecue (medium heat)
Place thigh pieces on grill, cover with foil or lid of grill and cook 7 minutes.
Turn thighs over and move to edge of grill; place breasts in center of grill.

Cover and cook 7 more minutes.
Brush all chicken pieces with glaze.
Continue cooking chicken until brown and cooked through, turning pieces occasionally, about 10 minutes.  (note: all times are less with boneless pieces)

Arrange on serving platter; brush with remaining glaze (that was NOT used for the marinade); I boiled it, mostly to warm in.