The spicy-sweet baste keeps the chicken moist when grilling. By removing the skin before cooking, fat per leg is reduced by about 10 grams.
ingredients
directions
Remove skin from chicken; separate into drumsticks and thighs.
Place in single layer in shallow dish.
Whisk together orange rind and juice, vinegar, oil, garlic, basil, salt and hot pepper flakes; pour over chicken.
Cover and refrigerate for at least 2 hours or for up to
12 hours.
Reserving marinade, place chicken on greased grill over medium heat; close lid and cook, turning once, for 25 to 30 minutes or until golden brown.
Meanwhile, in saucepan, bring reserved marinade and marmalade to boil; boil, stirring, for 3 minutes or until slightly thickened.
Brush half over chicken; cook, turning often and brushing with remaining marinade, for 10 minutes or until juices run clear when chicken is pierced.