Sunday, November 8, 2009

Paula Deen's Spicy Orange Grilled Chicken

This is another recipe from the September/October 2009 edition of "Cooking With Paula Deen". I believe there is only one more recipe that I want to make in this edition.

I was going to make this for dinner Wednesday, but never got to. I can't make it Thursday night either. I had the meat in the refrigerator marinating. I got home too late from work and then had to turn around to go to a Boy Scout committee meeting. I went ahead and cooked the meat inside.

I used boneless, skinless chicken breasts since that is what I had. It worked good. I used Coke Zero and low sugar marmalade.

I tasted a small bite of chicken. It was very good and spicy! This was very good in a salad and I put some in a tortilla...real good that way too.


1 1/2 cups cola flavored carbonated beverage
1/2 cup orange marmalade
1/4 cup cider vinegar
4 chipotle peppers in adobo sauce
2 T adobo sauce from chiptole peppers
2 1/2 lbs chicken legs
2 1/2 lbs chicken wings


In a large resealable plastic bag, combine, cola-flavored beverage, marmalade, vinegar, chiptole peppers, and adobo sauce. Add chicken. Seal, and refrigerate for 8 hours, or overnight.

Preheat grill to medium-high heat. Spray grill rack with nonstick nonflammable cooking spray.

Removed chicken from marinade, reserving marinade. Grill chicken, covered with grill likd, for 12-15 minutes, turning frequently, or until a meat thermometer inserted in thickest portion of leg registers 180 degrees.

Pour reserved marninade into a grill-safe saucepan. Grill for 15-20 minutes, or until marniade is reduced to 1 cup. Brush sauce on chicken before serving.

Serves 10-12


Heidi said...

This looks really good! I think I would like the spicy orange combo.

kelly said...

i think i might have to make this one. it sounds yummy..

Libby said...

I need to buy this issue of this magazine :) What a great way to make chicken :)