1-2-3 BARBECUED CHICKEN DRUMS OR THIGHS
- 2 to 3
pounds chicken drumsticks or thighs, skin removed if desired
- 1 1/3 cups orange juice or
thawed frozen orange juice concentrate, divided (see note)
- 1 (18 to 19-ounce) bottle
favorite barbecue sauce
- 1 small onion, peeled and
- ½ cup light or dark brown
- 1 tablespoon grated orange
Place chicken drumsticks or
thighs in a deep medium bowl; pour 1 cup orange juice or orange juice
concentrate over chicken. Cover and
refrigerate for at least 1 hour. Drain
off orange juice.
Arrange chicken pieces in a
13 x 9 x 2-inch baking dish, bone-side up.
In a small bowl, combine barbecue sauce, onion, brown sugar, 1/3 cup
orange juice or orange juice concentrate, and orange peel, blending well. Pour about half of the barbecue sauce over
chicken, basting each piece well.
Bake, loosely covered with
aluminum foil, in a preheated slow oven (325 degrees F.) for 30 minutes; turn
(over) chicken pieces and baste again with sauce and continue baking for 20
minutes. Uncover and continue baking for
an additional 15 to 20 minutes or until chicken is fork tender.
May also transfer chicken
pieces at this time to a charcoal or gas barbecue grill to finish cooking, if
desired. Arrange pieces on highest level
of grill rack over slow coals (very ash gray and glowing) of a charcoal
grill or at low to medium setting of gas grill. Baste chicken with sauce and
grill about 7 to 8 minutes; turn pieces, baste with sauce, and grill until fork
Note: May reduce orange juice or orange juice concentrate
in marinade to ½ cup; add ½ cup bourbon or brandy to marinade. May also reduce orange juice or orange juice
concentrate in basting mixture to 3 tablespoons;
add 2 tablespoons bourbon or brandy.
Grill Method Only: Drain chicken pieces from marinade; arrange chicken
pieces, bone-side down, on highest
level of grill rack over slow coals (very ash gray and glowing) of
charcoal barbecue grill and low to medium setting of a gas grill. Baste chicken
well with sauce. Grill for about 20 minutes, being careful not to burn chicken. Turn (over)
chicken pieces and liberally baste again with
sauce. Continue to grill, basting occasionally with sauce for an additional 15
to 20 minutes, or until chicken is fork tender.
Do not burn chicken. Do not have too hot charcoal coals or too
high a gas setting.