A meal in minutes is what’s required when you have family visiting for a big occasion. Sweet and spicy grilled chicken is super delicious and requires minimal prep time, giving the cook plenty of time to enjoy a glass of wine in the company of friends and family! Perfect for any summertime grilling occasion.
I prepared this quick and very easy marinade for grilled chicken when the fam was here for Chloe’s high school graduation. Served with grilled russet potato wedges and a simple organic greens salad drizzled with a simple vinaigrette of the same sweet, juicy in-season Satsuma mandarin oranges and balsamic vinegar and you’re all set!
- 1 whole organic chicken cut into 8 pieces*
- 4 tablespoons sunflower canola or vegetable oil
- 1-2 teaspoons hot pepper sauce or sirarcha*
- 1 tablespoon honey
- 1 teaspoon smoky paprika
- juice and zest of one Satsuma mandarin orange about 1/4 cup
Heat grill or barbecue to medium-high heat.
While the grill or barbecue is heating up, place chicken in a glass baking dish or divide between two gallon size baggies.
Whisk all ingredients for the marinade in a glass bowl - reserve 2 tablespoons for basting during grilling. Pour over chicken, turning to coat. Let stand 10-20 minutes, turning occasionally.
Sprinkle chicken with salt (omit for restricted sodium diets), remove from marinade and grill, turning once, about 15 minutes total. The legs and thighs may take a few minutes more than the breast pieces.
*Depending on your preference for heat.
*I often cut large breast pieces in half so they're about the same size as the thigh pieces.
The Young Baker and her BFF on Grad Day ♥