Total Time: 1 hour 55 mins
Servings: 4
Ingredients
- 1/2 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1/4 cup hot sauce
- 1/4 cup Dijon mustard
tap here - 1 tablespoon grated orange zest
- 1 (4-pound chicken) cut into 10 pieces, patted dry with paper towels
Glaze:
- 4 tablespoons (1/2 stick) butter
- 1/4 cup honey
- 1/4 cup freshly squeezed orange Juice
- 1/4 cup Neely’s BBQ sauce
- 1 tablespoon grated orange zest
- 2 tablespoons Dijon mustard
- 1/4 teaspoon allspice
Instructions
- Marinate: In a large bowl, mix together the orange juice, olive oil, hot sauce, mustard, and orange zest. Add the chicken and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
- Preheat: Prepare your grill for medium direct heat. Remove the chicken from the fridge and let it come to room temperature before grilling.
- Grill: Drain the chicken from the marinade and pat it dry. Place the chicken on the grill and cook for about 5 minutes per side. Then reduce the heat to medium-low, close the lid, and continue cooking for about 25 more minutes, or until the chicken is cooked through.
- Glaze: While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, orange zest, mustard, and allspice. Reserve some of the glaze in a small ramekin for serving.
- Finish: Brush the chicken pieces with glaze, then flip them glaze-side down and cook for 2 minutes. Brush the second side with more glaze, flip again, and cook for about 3 more minutes.
- Serve: Remove the chicken to a platter and serve with the reserved glaze on the side.
- Serve and Enjoy!
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here