Orange-Molasses Grilled Chicken

1. 1

   Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan.

2. 2

   Bring to boil over medium-high heat.

3. 3

   Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes.

4. 4

   Stir in pepper sauce.

5. 5

   Cool marinade to room temperature.

6. 6

   Place chicken in 11x7x2-inch glass baking dish.

7. 7

   Pour marinade over.

8. 8

   Refrigerate at least 4 hours and up to 1 day.

9. 9

   Prepare barbecue (medium-high heat).

10. 10

    Remove chicken from marinade, shaking off excess.

11. 11

    Transfer marinade to saucepan.

12. 12

    Stir in reserved 1 teaspoon garlic.

13. 13

    Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes.

14. 14

    Transfer to serving bowl.

15. 15

    Season chicken with salt and pepper.

16. 16

    Grill until cooked through, about 5 minutes per side.

17. 17

    Transfer chicken to cutting board; let stand 5 minutes.

18. 18

    Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate.

19. 19

    Serve, passing sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.