Ingredients Jump to Instructions ↓

  1. 1 (12-ounce) container frozen orange juice 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 Tabasco hot pepper sauce 1 large garlic clove, finely minced 1 cup hickory smoke chips, soaked in water 30 minutes, drained 2 (2 1/2 to 3-pound) chickens, cut into serving pieces Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Blend first 7 ingredients in processor. Set orange glaze aside. Prepare barbecue (medium heat). Place smoke chips in 8 x 6-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.


Send feedback