Grilled Chicken with Habanero and Orange Glaze

1. 1

   In a large saucepan, combine the orange juice, habanero peppers, salt, pepper and honey.

2. 2

   Place the cilantro in a tea/herb infuser (or a sack made from a cheesecloth) and seal.

3. 3

   Place this directly into the pot.

4. 4

   Bring the mixture to a boil over medium high heat, then lower the heat to medium low.

5. 5

   Simmer for 30-40 minutes, or until the juice has reduced by half and thickened.

6. 6

   Remove from heat and discard the habanero peppers and the cilantro from the tea infuser.

7. 7

   Set aside to cool.

8. 8

   Meanwhile, preheat your grill to medium.

9. 9

   Brush the grates with just a little olive oil.

10. 10

    In a large bowl, combine the chicken legs and thighs with some salt and pepper to taste.

11. 11

    Toss to combine.

12. 12

    Ladle in about a cup of the glaze and toss to coat.

13. 13

    Transfer whats left of the glaze from the saucepan to a small bowl.

14. 14

    Grill the chicken for 10-12 minutes or until cooked through.

15. 15

    Rotate the pieces every 2-3 minutes, and brush with the glaze after each rotation.

16. 16

    Remove chicken from the grill and let it rest for 2-3 minutes.

17. 17

    Sprinkle with chopped cilantro and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.