Spicy Orange Basil Chicken
This recipe makes 6 servings
- Portion size: 6
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.
- 6 6chicken legchicken legs
- 1 tsp 1tspgrated orange rind
- 1/2 cup 1/2cuporange juice
- 1/4 cup 1/4cupbalsamic vinegar or red wine vinegar
- 1 tbsp 1tbspolive oil
- 2 2cloves garlic, minced
- 1-1/2 tsp 1-1/2tspdried basil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsphot pepper flakes
- 1/4 cup 1/4cupSeville 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.