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
- 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
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.