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Directions: Place all ingredients in a medium saucepan and bring to a boil on the grill.
Cook until reduced to 1 cup. Set 1/4 cup aside.
Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes.
Turn over and continue grilling for 6 to 7
minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes.
Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
Combine all ingredients in a bowl and season with salt and pepper.
| Ingredients:
1 salt and pepper
1/4 Cup(s) red wine vinegar
1 thinly sliced red onion
2 Tablespoon(s) chopped fresh rosemary
8 chicken thighs; skin on
1 spicy orange glaze
2 peeled and segmented oranges
1/2 peeled and diced pineapple; peeled and diced
1 salt and freshly ground pepper
1/3 Tablespoon(s) cascabel chili powder
1 coarsely chopped red onion
4 coarsely chopped garlic cloves
6 Cup(s) fresh orange juice
2 Tablespoon(s) unsalted butter |
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