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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
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:
Nutritional facts without skin : about
- Sodium 520 mg
- Protein 29 g
- Calories 277.0
- Total fat 15 g
- Potassium 388 mg
- Cholesterol 102 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
%RDI
- Iron 11.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 8.0
