Orange Glazed Chicken
1/2 cup Pompeian Olive Oil
1/2 cup orange juice
1 tablespoon wine vinegar
1 teaspoon salt
1 teaspoon instant chopped onion
1/4 teaspoon ginger or cumin
1 chicken, about 3 pounds
Combine olive oil, orange juice, vinegar and salt; crush the instant onion with mortar and pestle or back of wooden spoon, blend with the ginger or cumin. Add to the juice
mixture. Marinate either whole or cut up chicken in the sauce for 1 hour, or longer; baste with the marinade as it cooks over charcoal or in the broiler or rotisserie oven.
Makes 1 cup sauce.
1/2 cup Pompeian Olive Oil
1/2 cup orange juice
1 tablespoon wine vinegar
1 teaspoon salt
1 teaspoon instant chopped onion
1/4 teaspoon ginger or cumin
1 chicken, about 3 pounds
Combine olive oil, orange juice, vinegar and salt; crush the instant onion with mortar and pestle or back of wooden spoon, blend with the ginger or cumin. Add to the juice
mixture. Marinate either whole or cut up chicken in the sauce for 1 hour, or longer; baste with the marinade as it cooks over charcoal or in the broiler or rotisserie oven.
Makes 1 cup sauce.
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