4 x dark meat chicken quarters
1/2 cup soy sauce
1/2 cup orange marmalade
2 Tbsp butter or margarine, melted
1 clove garlic, crushed
1/2 tsp ground ginger
1/2 tsp dry mustard
1/4 tsp ground white pepper
Rinse chicken quarters with cold water; pat dry. Place chicken in a large shallow dish.
Combine soy sauce and remaining ingredients in a small bowl; stir well. Pour marinade over chicken.
Cover and refrigerate up to 24 hours, turning chicken occasionally.
Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Place chicken on rack in a shallow roasting pan. Cover with aluminium foil. Bake at 180 degrees for 1 hour or until juices run clear when thigh is pierced with a fork. Baste occasionally with marinade.