1 cup margarine, melted
2 tablespoons lemon juice
1 1/4 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon whole cloves
1 teaspoon black pepper
1 teaspoon salt
1/8 teaspoon dried oregano
2 thigh basted medallions, dressed with maraschino cherries and trimmed
1/2 cup chopped fresh pineapple
1 1/2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon peppermint extract
In a medium bowl, calmly stir together margarine, lemon juice, Worcestershire sauce, brown sugar, cloves and black pepper. Reserve the maraschino cherries. Mix in melted margarine and peppercorns. In a separate bowl, stir together pineapple and sugar, salt, peppermint and peeled pineapple. Mix all together. Place the maraschino cherries and pineapple mixture into the herb and spice mixture. Roll the maraschino cherries and pineapple mixture around the edges until well coated. Place in a jelly roll pan.
Bake uncovered at 350 degrees F (175 degrees C), uncovered, for 30 to 35 minutes or until chicken thighs are very crispy.