Orange-Glazed Barbecued Chicken
"This chicken is sweet and spicy. The 20-minute brine in the OJ, salt and red pepper flakes keep the chicken moist as it cooks. It's lip-smacking good and goes great with green beans. If 1/2 cup of hot sauce is too much for you (in the sauce) just add less."
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 cups orange juice
- 1⁄2 cup salt
- 1 teaspoon red pepper flakes
- 3 -4 lbs chicken pieces, bone-in, skin-on
- 1⁄2 cup ketchup
- 1⁄2 cup orange marmalade
- 1⁄2 cup hot sauce
directions
- Whisk together the orange juice, salt and red pepper flakes in a large bowl until most of the salt has dissolved. Add the chicken pieces, making sure they are completely covered by the liquid. Cover and set aside for 20 minutes.
- Meanwhile, set up your grill for indirect cooking. Combine the ketchup, marmalade and hot sauce to taste in a medium bowl and set aside.
- Remove the chicken from the marinade; discard the liquid. Place the chicken on the grill, making sure it is not over direct heat. Cover the grill; cook the chicken, turning once, until chicken is cooked through, about 20-25 minutes.
- Pour about 2/3 of the ketchup/marinade mixture in a bowl; use this to brush chicken during the last 5 minutes of cooking, discarding any sauce that's left. To serve, drizzle the cooked chicken pieces with the remaining reserved glaze.
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Reviews
-
SO EASY and very tasty. Was afraid to put in the whole tsp of pepper flakes and hot sauce but it was perfect. Only had 1/4 c ketchup and it tasted great. Were in a hurry so we used boneless thin cut chicken breast slices and they were perfectly done and supurb with a little extra sauce spooned on top. Will post a picture when we make this again.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin
