Smoked Orange Glazed Chicken
- 1 whole broiler chicken (about 3-5 lbs.)
- 3 cloves of garlic, sliced thin
- PICKAPEPPA Sauce
- 3 Tablespoons of fresh tarragon
- approx. 2 cups of orange juice
- 1 cup defrosted orange juice concentrate
- large handful of mesquite wood chips
- Clean chicken, cutting off excess fat. Rub inside and out with garlic. Gently lift skin and place sliced garlic just under the skin. Rub chicken with PICKAPEPPA Sauce.
- Place chicken breast side down in a dish large enough to hold it. Pour orange juice over chicken. Place remaining garlic on chicken. Marinate in the refrigerator for at least 2 hours (Can be prepared the night before and left to marinate.) Just before cooking, sprinkle chicken with fresh tarragon.
- One hour before cooking, soak mesquite wood chips in water. Preheat grill on high. Drain water from chips and place in metal container. Place container in front corner of grill. Lower front setting to med. high and back to medium. Turn off middle burner and place chicken breast side up on grill. Close lid and cook for 3/4 hour. Brush defrosted concentrate over chicken and continue to cook for another 20 minutes or until temperature reaches 185 degrees.
chicken, garlic, sauce, tarragon, orange juice, orange juice concentrate, handful of mesquite wood chips
Taken from www.epicurious.com/recipes/member/views/smoked-orange-glazed-chicken-1204907 (may not work)