Yield: 6 servings
For sauce, combine apple juice, currant jelly, cornstarch and salt in small saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Stir in marjoram. Place chicken on the grill rack. Grill for 35-40 minutes or until juices run clear, turning once and basting with the sauce halfway through cooking time.
Brush remaining sauce over chicken before removing from the grill and serving.
Please note that some ingredients and brands may not be available in every store.