Spicy Orange Chicken
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Frozen orange juice concentrate||6 Ounce, thawed, undiluted (1 Can)|
|Catsup||1⁄4 Cup (4 tbs)|
|Garlic cloves||3 Medium, minced|
|Ground cinnamon||1 Teaspoon|
|Tabasco pepper sauce||1 Teaspoon|
|Broiler fryer chicken||6 Pound, cut up (Two Birds, 3 Pounds Each)|
In medium bowl combine water, onion, orange concentrate, catsup, garlic, cinnamon, Tabasco sauce and salt; mix well.
Place chicken in large shallow dish or plastic bag; add marinade.
Cover; refrigerate at least 4 to 6 hours; turn chicken occasionally.
Remove chicken from marinade; place on grill 4 to 5 inches from source of heat.
Grill 25 to 30 minutes or until done; turn frequently and brush each time with marinade.
Heat any remaining marinade to a boil and serve with chicken.