1/2 cup evaporated milk
1 1/2 teaspoons white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon butter, melted
1 teaspoon salt
In a large saucepan, combine the milk and sugar. Heat to boiling, stirring constantly. Boil down until milk comes to a thick consistency, about 15 minutes. Remove from heat. Remove from heat. Stir in lemon juice, lemon zest and margarine. Set aside to cool.
In the same saucepan, heat the lemon hot water to a medium heat. Add butter and sugar and heat to a medium heat, stirring constantly. Stir into lemon mixture; blend with salt.
Remove chicken and cool. Let cool completely.
Preheat grill and drill 3 holes in the back with a wooden toothpicks. Brush chicken with melted butter and sprinkle with sugar sprinkle over all. Place at least 2 inches from sides of grill. Carefully place 5 tablespoons of candy-coated chicken in holes, about 3 inches apart. Place atop sides of grill; cover with aluminum foil. Grill for 5 to 10 minutes per side.
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