Name: Orange-Rosemary Chicken
Cook time: 45 minutes or less
Total time: 45 minutes or less
Yield: Makes 6 Servings
Ingredients: 1 12-ounce container frozen orange juice from concentrate, thawed; 1/3 cup dry white wine; 1/3 cup honey-Dijon mustard; 2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried; 4 teaspoons soy sauce; 2 teaspoons hot pepper sauce (such as Tabasco); 1 large garlic clove, chopped; 1 cup hickory smoke chips, soaked in water 30 minutes, drained; 2 7-pound chickens, each cut into 8 pieces (breasts halved if large)

It's almost as quick to make the citrus-herb glaze that coats the chicken as it is to open a bottle of barbecue sauce-and the glaze has a far more interesting taste. Pour a Chardonnay or Sauvignon Blanc for the grown-ups; the kids should have lemonade. Finish up with watermelon and brownies.

Can be prepared in 45 minutes or less.

Recipe notes

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