With Memorial Day around the corner, you’re probably jonesing to fire up the barbecue. With this recipe courtesy of the National Chicken Council, having the perfect picnic is a breeze. The orange flavor gives your chicken a citrus snap that’ll have you looking ahead to the dog days of summer. Balance it with a refreshing salad of tomato and orange.
Barbecued Orange Chicken
2 1/2 pounds chicken parts
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.
Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.