Fireworks Grilled Chicken with Quick-Fix Orange Barbecue Glaze

  • Active Time 35m
  • Total Time 1h 35m
  • Rating ****

Serves 6

Two secrets for great barbecued chicken: First, choose smaller birds and use a cleaver to cut them up yourself, which results in uniformly-sized pieces that stand a better chance of cooking through on the grill before the sweet-hot glaze scorches. And second, start with top-notch purchased barbecue sauce for convenience, but customize it for a little extra backyard flair. This tangy, tender chicken is good hot, warm or at room temperature, depending on the rest of your cookout schedule.


  • For the Glaze:
  • 1 1/2 cups purchased hickory smoke barbecue sauce
  • 1 6 ounce container frozen orange juice concentrate, thawed
  • 2 tablespoons soy sauce
  • 2 tablespoons medium-dry sherry
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Tabasco sauce
  • 2 garlic cloves, peeled, crushed through a press
  • 1/2 teaspoon dried thyme, crumbled
  • For the Chicken:
  • 2 small chickens, about 6 1/2 pounds total
  • Canola oil, for the grill rack



Mix all ingredients in a medium bowl. The glaze can be prepared up to 3 days in advance, if desired. Cover and chill. Return to room temperature before using.


Set one of the chickens up on its tail end, with its back towards you. with a sharp cleaver, cut downwards along both sides of the backbone and through the thigh joints. Reserve the backbone for another use. Cut off the wings. Cut off the legs and separate the drumsticks from the thighs. Split the breasts along the breastbone, then cut each breast half crosswise in half again. Repeat with the remaining chicken. You should have 20 small pieces of chicken, about equally assorted between light and dark meat.


Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium. Position grill rack about 6 inches above heat source.

When the grill is ready, lightly oil the rack. Lay chicken pieces on the rack, cover and grill 5 minutes. Turn, cover and grill for another 5 minutes. Brush the chicken with some of the glaze, turn and grill for 5 minutes. Continue brushing chicken with glaze and turning it every 5 minutes until the glaze is used up, and the chicken is cooked through while remaining moist, 25 to 30 minutes total grilling time for white meat, 30 to 35 minutes total grilling time for dark meat.


Transfer to a platter and season lightly to taste with salt and pepper. Serve hot, warm or at room temperature.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4035

nutrition information per serving

334 calories; 8g total fat; 127mg cholesterol; 1029mg sodium; 20g carbohydrates; 1g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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