| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1 |
|
12 oz. can frozen orange juice |
|
|
; concentrate |
| 1/3 |
c |
White wine |
| 1/3 |
c |
Honey dijon mustard |
| 2 |
tb |
Chopped fresh rosemary |
| 4 |
ts |
Soy sauce |
| 2 |
ts |
Tabasco sauce |
| 1 |
|
Chopped garlic clove |
| 2 |
lb |
Chicken pieces; (2 to 3) |
| 1 |
c |
Hickory smoke chips – for BBQ |
INSTRUCTIONS
Directions: Prepare BBQ coals. Soak the hickory chips in water. In a bowl,
whisk together the orange juice concentrate, white wine, dijon mustard,
rosemary, soy sauce, Tabasco, and garlic. Clean the chicken pieces and pat
dry. Using half of the marinade, marinate the chicken pieces for at least 2
hours. Just before grilling, drain the hickory smoke chips. Place them in a
foil pie tin and place atop of the coals, or on the grill itself. Close the
grill and let the coals smoke for 5 minutes before grilling. Drain the
chicken from the marinade and grill over medium heat for 15 minutes,
turning once. Brush the chicken with remaining marinade and continue
grilling until cooked through, about 20 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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