INDIAN-STYLE CHICKEN If you prefer flavorful dark meat, this is the recipe for you. The robust four-ingredient sauce is just right with drumsticks and thighs. 1 1/2 pounds chicken drumsticks and/or thighs 1/2 cup bottled barbecue sauce 1/4 cup peanut butter 1/2 teaspoon finely shredded orange peel 1 to 2 tablespoons orange juice For a charcoal grill, place chicken pieces on the grill rack directly over medium coals. Grill, uncovered, for 35 to 45 minutes or until chicken pieces are tender and juices run clear, turning once.

For a gas grill, preheat grill. Reduce heat to medium. Place chicken pieces on the grill rack; cover and grill as above.

Meanwhile, for sauce, stir together barbecue sauce, peanut butter, orange peel, and enough orange juice to make desired consistency. Brush onto meat during the last 5 minutes of grilling.

Place any remaining sauce in a 1-cup glass measure. Microwave on high for 30 to 60 seconds or until boiling. Serve with chicken.

Makes 6 servings.

1 Serving - Calories: 209, Fat: 12g (Saturated: 3g), Cholesterol: 52mg, Sodium: 265mg, Carbohydrate: 5g, Protein: 20g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]