Spicy Orange Basil Chicken

[migration] empty title 292 Author: Canadian Living Credits: [migration] empty title 292

The spicy-sweet baste keeps the chicken moist when grilling. By removing the skin before cooking, fat per leg is reduced by about 10 grams.

  • Portion size 6 servings

Ingredients

  • 6 chicken legs
  • 1 teaspoon grated orange rind
  • 1/2 cup orange juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper flakes
  • 1/4 cup Seville orange marmalade

Method

Remove skin from chicken; separate into drumsticks and thighs. Place in single layer in shallow dish. Whisk together orange rind and juice, vinegar, oil, garlic, basil, salt and hot pepper flakes; pour over chicken. Cover and refrigerate for at least 2 hours or for up to 12 hours.

Reserving marinade, place chicken on greased grill over medium heat; close lid and cook, turning once, for 25 to 30 minutes or until golden brown. Meanwhile, in saucepan, bring reserved marinade and marmalade to boil; boil, stirring, for 3 minutes or until slightly thickened. Brush half over chicken; cook, turning often and brushing with remaining marinade, for 10 minutes or until juices run clear when chicken is pierced.

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Spicy Orange Basil Chicken