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Epicurious

Orange-Rosemary Chicken

3.7

(25)

It's almost as quick to make the citrus-herb glaze that coats the chicken as it is to open a bottle of barbecue sauce-and the glaze has a far more interesting taste. Pour a Chardonnay or Sauvignon Blanc for the grown-ups; the kids should have lemonade. Finish up with watermelon and brownies.

Can be prepared in 45 minutes or less.

Recipe information

  • Total Time

    45 minutes or less

  • Yield

    Makes 6 Servings

Ingredients

1 12-ounce container frozen orange juice from concentrate, thawed
1/3 cup dry white wine
1/3 cup honey-Dijon mustard
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried
4 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 large garlic clove, chopped
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 7-pound chickens, each cut into 8 pieces (breasts halved if large)

Preparation

  1. Step 1

    Blend first 7 ingredients in processor. Set orange glaze aside.

    Step 2

    Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter.

TagsOrangeCitrusFruitRosemaryHerbs & SpicesChickenPoultryMainDinnerDairy FreeNut FreeEasyGrillingFood ProcessorBon Appétit
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