Balsamic Glazed Chicken
|Orange juice||1⁄2 Cup (8 tbs)|
|Grated orange zest||1 Teaspoon|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||1 1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Orange marmalade||1⁄4 Cup (4 tbs) (Seville)|
1. Remove skins from chicken; separate into drumsticks and thighs. In a large bowl, whisk together orange juice, orange zest, vinegar, oil, garlic, basil, salt and red pepper flakes; add chicken and toss to coat. Cover and refrigerate for 2 hours or overnight.
2. Reserving marinade, place chicken on greased grill over medium heat; close lid and cook, turning once, for 25 to 30 minutes or until golden brown. Meanwhile, in a saucepan, bring reserved marinade and marmalade to a boil; cook, stirring, for 3 minutes or until slightly thickened. Brush half over chicken; cook, turning often and brushing with remaining marinade, for 10 minutes or until juices run clear when chicken is pierced.