Hall #7 Barbecued Orange Chicken
This tasty barbecue dish is juicy, sweet, and spicy. Serve it with a macaroni salad and fresh vegetable for a hearty, filling meal.
Print
Rate
Cost: $$
Ingredients
- 4 large cloves garlic minced
- 1 piece fresh ginger root about the size of a small egg,
- peeled and minced
- 1 heaping tablespoon fresh-ground black pepper
- 1/2 cup cup honey
- 1 12 12 ounce can orange juice mixed with 3 cans water
- 1/2 soy sauce
- 1/4 slivered orange peel
- 2 3 3–4 pound broiling chickens quartered
- 4 tablespoons cornstarch
- 1 cup cold water
Instructions
- In a very large bowl, mash the garlic and ginger together with a fork.
- Add the pepper, honey, reconstituted orange juice, soy sauce and orange peel; mix well.
- Add the chicken quarters, turning the pieces to coat well.
- Cover tightly with plastic wrap and refrigerate for 24 hours, turning the pieces to coat with the marinade occasionally.
- Preheat the barbecue to a medium-low flame.
- Arrange the chicken pieces on the grill; reserving the marinade.
- Close the lid and barbecue 10–15 minutes per side, or until fully cooked.
- In a large sauce pan, heat the reserved marinade to boiling.
- In a small bowl, combine the cornstarch and water; mix well and add to the hot marinade.
- Reduce heat to a fast simmer, and cook, stirring constantly, for 5 minutes and the sauce thickens.
- Serve the barbecued chicken with the marinade in a gravy boat.
Notes
I ALWAYS strain the hot marinade before adding the cornstarch. Even still, it’s not exactly a silky sauce. But it is very tasty. Thanks again Hall #7.