Ingredients:
1 (12 ounce) containers frozen orange juice concentrate, thawed
1/3 cup dry white wine
1/3 cup honey dijon mustard
2 tablespoons finely-chopped fresh rosemary or 2 teaspoons dried rosemary
4 teaspoons soy sauce
2 teaspoons Tabasco sauce
1 clove garlic, chopped
1 cup hickory chips, soaked in water 30 minutes,drained
2 chicken, each cut into 8 pieces ( breasts halved if large)
Directions:
Blend first 7 ingredients in processor.
Set orange glaze aside.
Prepare bbq (medium heat).
Place smoke chips in 8×6-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.
Servings: 8
Time preparation: 10 min.
Time total: 45 min.