Makes 8 servings
|1||cup prepared barbecue sauce|
|1/2||cup orange juice|
|3||tablespoons vegetable oil|
|2||tablespoons minced garlic|
|2||teaspoons ground coriander|
|2||teaspoons ground cumin|
|1||teaspoon black pepper|
|2||whole chickens (about 3-1/2 pounds each), cut up|
- Combine barbecue sauce, orange juice, oil, garlic, coriander, cumin, black pepper and salt in medium bowl; mix well. Reserve 3/4 cup sauce.
- Prepare grill for direct cooking. Grill chicken over medium coals 10 minutes on each side. Brush lightly with sauce. Grill about 20 minutes more or until chicken is cooked through (180°F).
- Serve with reserved 3/4 cup sauce.
Preheat oven to 375°F. Place chicken in large foil-lined shallow roasting pan. Prepare sauce; reserve 3/4 cup. Brush chicken with remaining sauce. Bake 45 to 50 minutes or until chicken is no longer pink in center. Baste chicken with sauce every 15 minutes. <em>Do not baste during last 5 minutes of baking.</em> Discard any remaining basting sauce. Serve with reserved 3/4 cup sauce.
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