Janees' SMOKEY ORANGE GRILLED CHICKEN
4 pounds bone-in, skin-on chicken pieces
1/4 cup olive oil
1/2 cup bitter orange juice
1 tablespoon smoked paprika
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 large bay leaf, crumbled
Whisk together all of the ingredients, except the chicken.
Place the chicken pieces in a large bowl or in an extra-large zip lock bag. Pour the marinade over the chicken and turn the pieces until they are coated in the marinade. If using a bowl, cover with a lid or plastic wrap. If using a ziplock bag, gently press out the extra air before closing the top.
Refrigerate the chicken for 6-8 hours. For best results, turn the chicken in the marinade after a few hours.
Let the chicken rest in the marinade at room temperature for 30 minutes before grilling.
Heat grill to medium high.
Gently shake off any excess marinade from the chicken pieces before placing on the grill. Grill for approximately 10 minutes per side for large pieces, such as the breast or thigh. Smaller pieces like the wing will cook much faster so turn them after 5 or 6 minutes. The chicken is done when the juices run clear when pricked with a fork or small knife.
(Janee is the creator and founder of Revel & Feast food blog! I am always excited about her wonderful recipes and I'm sure you will be too!/www.revelandfeast.com)
Finish your "Spring Fling" with Mixed Berry Cobbler! Soooo good!
My own Mixed Berry Cobbler
1 c. Bisquick
1 c. sugar
1 half pint frsh blueberries
1 half pint fresh strawberries
1 half teaspoon orange zest
butter
Gently wash and dry berries. Place in bottom of a casserole type dish add orange zest. Mix together Bisquick and sugar and cover berries. Dot with butter. Place in a 400 degree oven for 40 minutes. Top with good quality vanilla ice cream. Serve warm.
Bon Appetit!
TalkFoodDenver
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