| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1/4 cup hot sauce
- 1/4 cup Dijon mustard
- 1 tablespoon grated orange zest
- 1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels
- 4 tablespoons (1/2 stick) butter
- 1/4 cup honey
- 1/4 cup freshly squeezed orange Juice
- 1/4 cup Neely’s BBQ sauce
- 1 tablespoon grated orange zest
- 2 tablespoons Dijon mustard
- 1/4 teaspoon allspice
Instructions
- Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
- Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
- Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it’s cooked through, about 25 minutes more.
- While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
- Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 600 |
| Total Fat | 43 g |
| Saturated Fat | 14 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 23 g |
| Cholesterol | 116 mg |
| Sodium | 897 mg |
Reviews
This was a phenomenal recipe. Made this tonight for an extended family dinner. We threw a bunch of chicken on the Big Green Egg and these flavors were perfect with the smoke. Due to some other negative comments, I didn’t use the all spice, but instead used a good tablespoon or so of chipotle Tabasco (I doubled the sauce recipe due to having so much chicken to cook) and it was perfect. Rounded out the flavor to of the sauce that was sweet and gave it just a tickle of heat in the back of your throat at the end. We are definitely making this again. I had ZERO leftovers and multiple people went back for seconds! I wish I’d had more time to marinate the chicken ahead of time – I only marinated it for about an hour and a half, so I can only imagine how much better it will be next time if marinated longer.
This has become my go-to BBQ recipe. The fresh orange juice and zest make it special.
Loved this recipe ,loved the glaze
Beautiful! I marinated bone in thighs for 8 hrs. It’s just me and Hun, so I only have a 14” Smokey Joe that I barbecue with natural oak coals. I brought the chicken to temp in the oven at 350 degrees for 20 min after the first grilling and finished with the glaze back on the barbecue. Im so used to traditional barbecue chicken flavors. This is amazing!
Very easy … marinade was more detectable on white meat after 4-hour “soak.”
Loved it
We loved this! Doubled the sauce since we like extra sauce. Highly recommended!
This is a very delicious, easy, inexpensive way to do grilled chicken. The allspice really makes the flavor exotic. Highly recommend.
I made this glaze for beer can chicken, used key lime and orange juice, added fresh chopped garlic instead of all spice. Excellent!
Love it. I did have one issue…we wanted to drink the sauce! If you’re cooking for young ones, don’t worry. I added another 1/4 cup of my favorite hot sauce to the glaze stage and still the spice wasn’t enough to sway my youngest from loving every bite.