1/2 cup orange juice
1/4 cup olive oil
1/4 cup hot sauce (I use Sriracha from the Asian aisle)
1/4 cup Dijon mustard
1 Tbsp grated orange zest (2 oranges)
4-lb chicken pieces
4 Tbsp margarine
1/4 cup honey
1/4 cup orange juice
1/4 cup BBQ sauce
1/2 cup orange marmalade
1 Tbsp grated orange zest
2 Tbsp Dijon mustard
1/4 tsp allspice
1. Mix all the ingredients in the marinade together. Pour into a gallon-size ziplock bag with the chicken pieces. Marinade overnight. Make the glaze in advance--mix together everything except the margarine.
2. Heat grill to medium (350). Dump the marinade and pat the chicken dry. Bring to room temperature.
3. Grill 5-minutes on each side, then reduce heat to medium-low (300) and cook about 30 minutes longer.
4. While the chicken is cooking, melt the margarine for the glaze and add it to the prepared glaze. Brush the chicken on all sides with the glaze. Cook 2 minutes. Add more glaze. Flip chicken and cook 3 more minutes.