Orange Rosemary Chicken


1 12 oz. can frozen orange juice concentrate
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


1.0 servings


Friday, December 4, 2009 - 4:20am



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