orange-rosemary-chicken-2142.json

{
    "directions": [
        "Blend first 7 ingredients in processor. Set orange glaze aside.",
        "Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter."
    ],
    "ingredients": [
        "1 12-ounce container frozen orange juice from concentrate, thawed",
        "1/3 cup dry white wine",
        "1/3 cup honey-Dijon mustard",
        "2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried",
        "4 teaspoons soy sauce",
        "2 teaspoons hot pepper sauce (such as Tabasco)",
        "1 large garlic clove, chopped",
        "1 cup hickory smoke chips, soaked in water 30 minutes, drained",
        "2 7-pound chickens, each cut into 8 pieces (breasts halved if large)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Herb",
        "Quick & Easy",
        "Backyard BBQ",
        "Dinner",
        "Orange",
        "Rosemary",
        "Grill",
        "Grill/Barbecue"
    ],
    "title": "Orange-Rosemary Chicken",
    "url": "http://www.epicurious.com/recipes/food/views/orange-rosemary-chicken-2142"
}