Spicy Orange Paprika-Grilled Chicken

By Louise

Ingredients

• 3 lbs chicken, cut in half
• 1 tbsp each grated orange rind and orange juice
• 1 tbsp olive oil
• 1 tbsp liquid honey
• 2 tsp paprika
• 1 tsp each ground coriander and ground ginger
• 3/4 tsp salt
• 1/2 tsp cayenne pepper
• 2 small cloves garlic, minced

Preparation

Step 1

Place chicken in shallow dish. In bowl, whisk together orange rind and juice, oil, honey, paprika, coriander, ginger, salt, cayenne and garlic; brush over chicken. Cover and refrigerate for 10 minutes or up to 24 hours.

Heat 2 outside burners of 3-burner bbq. Brush grill over unlit burner with oil.

Place chicken, bone side down, on greased grill. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 min. Move any pieces that need more cripsing (without overbrowning) over direct heat.

Transfer to cutting board. Let stand for 10 minutes before carving.

Makes 4 servings