Grilled Chicken in Citrus BBQ Sauce

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 438, total fat 28 G., saturated fats 8 G., proteins 29 G., carbohydrates 18 G., fiber 1 G., cholesterol 160 mg, sodium 574 mg, sugar 13 G.

The bright citrus flavors of orange and lemon harmoniously complement the other ingredients in this homemade barbecue sauce, which serves as a triple-duty marinade, glaze, and dip. Marinate chicken in it (preferably overnight), then grill the chicken, brushing it with the sauce as a glaze, and enjoy the delicious chicken with the remaining barbecue sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 chicken legs with skin, cut in half (8 pieces total)
1 and 1/3 cups ketchup
2 tablespoons light brown sugar
Juice and zest of 1 orange
Juice and zest of 1 lemon
3 cloves garlic, grated
1 tbsp Dijon mustard
2 tablespoons Worcestershire sauce
2 tsp ground cumin
1.5 tsp smoked paprika

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken legs, barbecue sauce, Orange zest, brown sugar, ketchup, Dijon mustard, Worcestershire sauce, paprika, cumin

Cooking the dish according to the recipe:

Place the chicken in a large zip-lock plastic bag.
In a large measuring cup or medium bowl, combine the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon mustard, Worcestershire sauce, cumin, smoked paprika, 1 tablespoon salt, and some freshly ground black pepper until evenly combined.

Set aside 1 cup of sauce and pour the remaining sauce into the bag containing the chicken. Seal the bag and stir to coat the chicken evenly. Marinate the chicken in the refrigerator for 1 hour or overnight.
Meanwhile, transfer the remaining sauce to a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until thickened, about 10 minutes. Set the sauce aside for glazing the chicken and serving.
Preheat grill to medium-high heat.
Remove the chicken from the marinade and let any excess drip off. Place the chicken skin-side down on the grill, spacing them apart. Grill until the grill marks are distinct and the chicken releases easily, about 4 minutes. Flip the chicken skin-side up. Cover the grill and grill until a meat thermometer inserted into the thickest part of each thigh registers 165°F (74°C), another 20 to 25 minutes.
Brush the chicken skin-side down with a little sauce. Flip the chicken, brush the other side with sauce, and continue grilling, sauce-side down, for another minute. Flip and grill for another minute. Transfer the chicken to a platter and let rest for 5 minutes. Serve the chicken with the remaining sauce.

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