Yield: 1 servings
|1||12 oz. can frozen orange juice|
|⅓ cup||White wine|
|⅓ cup||Honey dijon mustard|
|2 tablespoons||Chopped fresh rosemary|
|4 teaspoons||Soy sauce|
|2 teaspoons||Tabasco sauce|
|1||Chopped garlic clove|
|2 pounds||Chicken pieces; (2 to 3)|
|1 cup||Hickory smoke chips - for BBQ|
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.
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