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Spicy Orange Paprika-Grilled Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Spicy Orange Paprika-Grilled Chicken

This recipe makes 4 servings

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Nutritional Info
Per serving -
without skin : about -
cal 277
pro 29 g
total fat 15 g
sat. fat 4 g
carb 7 g
fibre 1 g
chol 102 mg
sodium 520 mg
potassium 388 mg
% RDI: -
calcium 2
iron 11
vit A 10
vit C 8
folate 5

This delightfully sweet and spicy chicken recipe can be left to marinate for up to 24 hours. Prepare the night ahead for a fuss-free dinner, even on the busiest of weeknights.

Ingredients

  • 1 whole chicken, cut in half (about 3 lbs/1-1/5 kg)
  • 1 tbsp grated orange rind
  • 1 tbsp orange juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp liquid honey
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 3/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 small cloves garlic, minced

Preparation

Place chicken in shallow dish. In bowl, whisk together orange rind and juice, oil, honey, paprika, coriander, ginger, salt, cayenne and garlic; brush over chicken. Cover and refrigerate for 10 minutes or for up to 24 hours.

Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue. Brush grill over unlit burner with oil.

Place chicken, bone side down, on greased grill. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. Move any pieces that need more crisping (without overbrowning) over direct heat.

Transfer to cutting board. Let stand for 10 minutes before carving.

More grilled chicken recipes:

Source : Canadian Living Magazine: June 2009

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