Ingredients
½cupfresh orange juice
1tbsporange zest
1½tbspfresh lemon juice
¼cupolive oil
2tbsphot sauce
2tbspdijon mustard
2clovesgarlic,minced
3½lbsboneless chicken thighs,trimmed of excess fat
1tspparsley,chopped, for garnish, optional
2tbspbutter
¼cuphoney
¼cupfresh orange juice
2tsporange zest
¼cupbbq sauce
2tbspdijon mustard
Preparation
In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
Rub marinade over chicken, transfer to refrigerator and let marinate for 1 to 6 hours.
Preheat a grill over medium-high heat to about 400 degrees F.
While grill is preheating, prepare glaze. In a small saucepan, melt butter over medium heat.
Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about ⅓ cup for serving.
Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees F in center) and slightly charred. This will take about 2 minutes more per side.
Serve warm with reserved glaze, and garnished with parsley if desired.
