Balsamic Glazed Chicken Recipe
Ingredients
| Chicken legs | 6 | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange zest | 1 Teaspoon, grated | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dried basil | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon | |
| 1/4 cup Seville orange marmalade | ||
Directions
1. Remove skins from chicken; separate into drumsticks and thighs. In a large bowl, whisk together orange juice, orange zest, vinegar, oil, garlic, basil, salt and red pepper flakes; add chicken and toss to coat. Cover and refrigerate for 2 hours or overnight.
2. Reserving marinade, place chicken on greased grill over medium heat; close lid and cook, turning once, for 25 to 30 minutes or until golden brown. Meanwhile, in a saucepan, bring reserved marinade and marmalade to a boil; cook, stirring, for 3 minutes or until slightly thickened. Brush half over chicken; cook, turning often and brushing with remaining marinade, for 10 minutes or until juices run clear when chicken is pierced.
2. Reserving marinade, place chicken on greased grill over medium heat; close lid and cook, turning once, for 25 to 30 minutes or until golden brown. Meanwhile, in a saucepan, bring reserved marinade and marmalade to a boil; cook, stirring, for 3 minutes or until slightly thickened. Brush half over chicken; cook, turning often and brushing with remaining marinade, for 10 minutes or until juices run clear when chicken is pierced.
Chef
