1/4 c oil
3/4 c finely chopped onion
1 tsp minced garlic
1 can frozen concentrated orange juice ( I used o.j. from a carton)
1/3 c Lea & Perrins Worcestershire Sauce
1/4 c honey
1/2 c white vinegar
2 tsp salt, divided
2 1/2 lbs chicken- cut up
1. Heat oil in medium saucepan. Add onion, garlic- saute for 5 minutes. Stir in orange juice, vinegar, honey, worchestershire sauce, and 1 tsp of salt. Simmer uncovered for 5 minutes, stirring occasionally.
2. Sprinkle chicken parts with 1 tsp salt. Arrange chicken on rack of broiler pan. Baste with glaze. Broil for about 25 minutes, turning several times. Continue to baste with the glaze- grill for 25-30 minutes until brown and tender.
Side note- Since it is January, I wasn't about to freeze outside just to grill the chicken. I finished it up in the fry pan and poured the glaze in the pan as well. When all was done it was delicious. However, next time I think I'm gonna use a little less worcestershire sauce and maybe a little more honey, but is just my preference. I served it over white rice. Having a wheat allergy, I didn't I would be able to eat Chinese food again, but with this recipe I can enjoy it.
Lea & Perrins Worcestershire Sauce is Gluten Free.
