Total Steps
1
Ingredients
9
Tools Needed
3
Ingredients
- 1 cup Hickory smoke chips
- 2 pound Chicken pieces (2 to 3)
- 1 clove Chopped garlic
- 2 teaspoons Tabasco sauce
- 4 teaspoons Soy sauce
- 2 tablespoons Chopped fresh rosemary
- 1/3 cup Honey dijon mustard
- 1/3 cup White wine
- 1 can 12 oz. frozen orange juice concentrate
Instructions
Step 1
Directions: Prepare <a href="/technique/5SXY5X8X/bbq">BBQ</a> coals. <a href="/technique/NM2HN7TN/soak">Soak</a> the hickory chips in water. In a bowl, <a href="/technique/3CYMY2D7/whisk">whisk</a> together the orange <a href="/technique/QDWRNXYW/juice">juice</a> concentrate, white wine, dijon mustard, rosemary, soy sauce, Tabasco, and garlic. <a href="/technique/WZLWW3YP/clean">Clean</a> the chicken pieces and pat <a href="/technique/RF7SRX43/dry">dry.</a> Using half of the marinade, <a href="/technique/Z7DWVT8G/marinate">marinate</a> the chicken pieces for at least 2 hours. Just before <a href="/technique/2V2PRWTZ/grilling">grilling</a>, drain the hickory <a href="/technique/QRT27MZS/smoke">smoke</a> chips. Place them in a foil pie tin and place atop of the coals, or on the <a href="/technique/2V2PRWTZ/grill">grill</a> itself. Close the <a href="/technique/2V2PRWTZ/grill">grill</a> and let the coals <a href="/technique/QRT27MZS/smoke">smoke</a> for 5 minutes before <a href="/techniqu