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.

Course Buffet, lunch, Main Course

Cuisine American, Canadian, firehouse

Keyword baked, chicken, easy, hearty, orange

Author Firehouse Cooking

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.