April 19, 2017
Dinner, Main Dish, Poultry,
Chicken, Dairy, Fruit, Orange, North American, Quick Meals, Entertaining, Fall/Autumn, Summer, Grilling (Outdoor), Gluten-Free, No Eggs, Bone-in Pieces, Spicy more
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"This is out of my Gourmet's Weekend cookbook. Cooking time does not include marinading time."
In a bowl stir together orange juice, yogurt, garlic, cayenne, and salt and pepper to taste and whisk in oil.
In a large shallow dish arrange chicken, pricked in several places with a fork, in one layer and pour marinade over it. Marinate chicken, covered and chilled, turning once, at least 1 hour and up to 3 hours.
In a small saucepan stir together glaze ingredients and a pinch of salt and heat over moderately low heat, stirring, until marmalade is melted. Keep glaze warm, covered.
Prepare grill or heat an oiled ridged grill pan over moderately high heat.
Transfer chicken with tongs to an oiled rack set 5 to 6 inches over glowing coals or to grill pan and grill it, basting with marinade 20 minutes (discard any remaining marinade). Turn chicken over and grill 10 minutes more, or until just cooked through. Brush chicken with orange glaze and grill 3 minutes more, turning it.
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