Ginger Orange Chicken

1. 1

   ["We put very little of a Poultry Rub on the chicken because I want you to taste the magic of the pecan smoke. I put these on the ""Smoke"" setting for a 1/2 hour. Then, I turn the setting up to ""High"" for 30 - 40 minutes. Using a temperature probe, I pull the drumsticks off at around 190 degrees. They are so good and so very, very easy.Fill a can with orange juice. You can substitute some of the juice with Cointreau or Grand Marnier for a fancier dinner feel.", "Mix the marinade at home and put it in a bag with the chicken into your ice chest until you are ready for it. I put marinade into 2 containers for easy handling. When you are ready, fill your soda can with your marinade and put the can into the chicken. Stand that big boy (or girl) up on the grill.", "The last half hour of your cooking time you want to brush on a thick coat of the glaze. You are looking for medium heat around 300 for about an hour or until you reach an internal temperature of 165 . (I like 175-185 best)", "This is a nice simple glaze that you can use for anything.", "Place all the ingredients in a pot, heat on low and stir until smooth.", "Let cool so it will thicken some and you are ready to glaze.", "Do this at home.", "Cooking Directions: Royall Wood Pellet Grill / Smoker", "Open the lid and set the dial to ""Smoke"

* Per serving · 4 servings · Values may vary.

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