Sunny BBQ Chicken

Step 1 -In a large bowl, add 1/2 cup of the orange juice, the olive oil, the hot sauce, 1/4 cup of the Dijon mustard, and 1 tablespoon of the orange zest and whisk to combine.

Step 2 -Add the chicken to the marinade mixture and toss to combine.

Step 3 -Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour and up to overnight.

Step 4 -Allow the chicken to come to room temperature, about 30 minutes.

Step 5 -Preheat the grill to medium heat.

Step 6 -Remove the chicken pieces from the marinade and pat them dry.

Step 7 -Add the chicken pieces to the hot grill and cook them for 5 minutes per side.

Step 8 -Reduce the grill heat to medium-low and cover the grill with the lid.

Step 9 -Allow the chicken pieces to grill until they reach an internal temperature of 165 degrees F, about 25 minutes.

Step 10 -In a small saucepan on the grill, melt the butter.

Step 11 -Add the honey, the remaining orange juice, the barbecue sauce, the remaining orange zest, the remaining Dijon mustard, and the allspice and whisk to combine.

Step 12 -Cook until the orange juice mixture thickens into a glaze, about 3-5 minutes.

Step 13 -In a small ramekin, reserve about 1/3 of the glaze for serving.

Step 14 -Brush the tops of the chicken pieces with 1/2 of the remaining glaze and flip them so the glazed side is down.

Step 15 -Cook until the glaze starts to caramelize, about 2 minutes.

Step 16 -Brush the tops of the chicken pieces with the remaining glaze, then flip them so the newly glazed side is down.

Step 17 -Cook until the glaze is caramelized, about 3 minutes.

Step 18 -Transfer the chicken pieces to a platter.

Step 19 -Add the orange slices to the grill and cook until char marks form, about 2-4 minutes.

Step 20 -Serve the chicken pieces with the reserved glaze, the grilled orange slices, and the parsley.