Orange Molasses Grilled Chicken Food

ORANGE-MOLASSES GRILLED CHICKEN

Steps:

• Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes. Stir in pepper sauce. Cool marinade to room temperature.
• Place chicken in 11x7x2-inch glass baking dish. Pour marinade over. Refrigerate at least 4 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Remove chicken from marinade, shaking off excess. Transfer marinade to saucepan. Stir in reserved 1 teaspoon garlic. Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes. Transfer to serving bowl. Season chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate. Serve, passing sauce separately.

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH

Steps:

• Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
• Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
• Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
• Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.
• Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400°.
• Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving.
• Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze.
• Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
• Squeeze the oranges until you have 3 cups of juice.
• In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
• Boil until you have only about a half cup of thick glaze.
• This takes 10-15 minutes.
• Set half the glaze aside in a separate container for serving with the chicken.
• Place the chicken breast halves on the baking sheet and season with salt and pepper.
• Brush with glaze.
• Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
• Serve chicken hot with reserved glaze.