Twice-Cooked Barbecued Chicken
Can be prepared up to 6 hours ahead through step 3, covered and refrigerated. Remove chicken from the refrigerator 1/2 an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.
3/4 cup fresh orange juice
1/4 cup red wine
1/4 cup soy sauce
2 medium shallots, finely chopped
1 tablespoon Dijon mustard
1/3 cup chili sauce
1 tablespoon molasses
Salt and freshly ground black pepper
2 (3½ pound each) frying chickens, cut up
1. In a small bowl, combine orange juice, wine, soy sauce, shallots, mustard, chili sauce, molasses, salt and pepper. Taste for seasoning. Arrange chicken pieces in a shallow, large nonaluminum dish and pour the marinade evenly over the chicken to coat it well. Cover, refrigerate and marinate for 2-4 hours, turning several times to make sure the marinade covers all the chicken.
2. Preheat the oven to 375 F. Remove the chicken from the marinade and reserve marinade in a small saucepan. Place the chicken In a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.
3. Add the juices from the roasting pan to the marinade in the saucepan. Place saucepan over medium-high heat and boil for about 7-10 minutes or until marinade is reduced to a glaze.
4. Just before serving, prepare a barbecue for medium-high heat for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10-15 minutes, turning once, or until the skin is very crisp and brown. Serve with the remaining glaze on the side.