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Barbecue flavors are generally sweet, smoky, and savory... but sunny? Not usually. But that's how Sunny BBQ Chicken changes up the cookout game! The chicken is marinated in a bright, orange-infused mixture with notes of hot sauce and mustard, and then grilled to juicy perfection! Of course, a sweet, orange-infused barbecue sauce certainly helps make Sunny BBQ Chicken a sunbeam of a meal! Your cookout is going to have perfect flavor weather!
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Ingredients
- For the chicken:
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup olive oil
- 1/4 cup hot sauce
- 1/4 cup Dijon mustard
- 1 tablespoon orange zest
- 1 (4-pound) chicken, cut into 10 pieces, patted dry with paper towels
- For the glaze:
- 4 tablespoons butter
- 1/4 cup honey
- 1/4 cup orange juice, freshly squeezed
- 1/4 cup barbecue sauce, of your choice
- 1 tablespoon orange zest
- 2 tablespoons Dijon mustard
- 1/4 teaspoon allspice
- Optional, for garnish:
- 1 orange, sliced
- fresh parsley, to taste, chopped
Directions
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.
