Orange-Glazed Grilled Chicken
The tangy orange-mustard sauce that glazes this grilled chicken is a delicious change from the typical tomato-based barbecue sauce.
1 (12-ounce) container frozen orange juice concentrate, thawed
1/3 cup dry white wine
1/3 cup honey-Dijon mustard
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried
4 teaspoons soy sauce
2 teaspoons Tabasco hot pepper sauce
1 large garlic clove, finely minced
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 (2 1/2 to 3-pound) chickens, cut into serving pieces
Salt and freshly ground black pepper to taste
- Blend first 7 ingredients in processor. Set orange glaze aside.
- Prepare barbecue (medium heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
- Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter.
Makes 8 servings.