Fireworks Grilled Chicken with Quick-Fix Orange Barbecue Glaze
"Two secrets for great barbecued chicken: First, choose smaller birds and use a cleaver to cut them up yourself, which results in uniformly-sized pieces that stand a better chance of cooking through on the grill before the sweet-hot glaze scorches. And second, start with top-notch purchased barbecue sauce for convenience, but customize it for a little extra backyard flair. This tangy, tender chicken is good hot, warm or at room temperature, depending on the rest of your cookout schedule...."
INGREDIENTS
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For the Glaze:
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1 1/2 cups purchased hickory smoke-flavored barbecue sauce
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1 6-ounce container frozen orange juice concentrate, thawed
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2 tablespoons soy sauce
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2 tablespoons medium-dry sherry
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1 tablespoon whole-grain mustard
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1 tablespoon worcestershire sauce
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2 teaspoons tabasco sauce
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2 garlic cloves, peeled, crushed through a press
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1/2 teaspoon dried thyme, crumbled
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For the Chicken:
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2 small chickens, about 6 1/2 pounds total
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Canola oil, for the grill rack
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