Tested till perfect Spicy Orange Basil Chicken

Spicy Orange Basil Chicken

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 6


  • 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
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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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