2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 teaspoons finely shredded orange peel (set aside)
1/2 cup orange juice
1 tablespoon olive oil
1 tablespoon grated fresh ginger
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
2 tablespoons honey
2 teaspoons orange juice
2. Meanwhile, in a small bowl, stir together orange peel, honey, and the 2 teaspoons orange juice.
3. Drain the chicken, discarding the marinade. Prepare grill for indirect grilling. Test for medium heat above pan. Place chicken, skinned sides up, on lightly greased grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done (170 degrees F for breast halves; 180 degrees F for thighs and drumsticks); brush occasionally with honey mixture during the last 10 minutes of grilling. Makes 4 servings.
Preheat oven to 375 degrees F. Place chicken, skinned sides up, in a shallow baking dish. Bake for 45 to 55 minutes or until chicken is done (170 degrees F for breast halves; 180 degrees F for thighs and drumsticks); brush occasionally with honey mixture during the last 10 minutes of baking.
Serving Size: 4 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user LAHLAH1230.