This tasty BBQ chicken recipe benefits from having a clean citrus edge and sweetness to round up the flavors in this dish. The orange juice may be substituted with apple if you prefer.
6 chicken fillets, trimmed
1/2 liter orange juice
3 tbls logo ketchup or passata (concentrated sieved tomatoes)
2 tbls demerera sugar
1 tsp dried thyme
1/4 tsp Tabasco sauce or your favorite pepper sauce
1 tbls cider vinegar
In medium or large sized saucepan add the orange juice, tomato, demerera sugar, cider vinegar, herbs and pepper sauce and bring to a rolling boil. Lower the temperature to a gentle simmer and stir gently and constantly until the sugar has completely dissolved.
Divide the sauce mixture into half and allow it to cool. Place 1/2 sauce in a plastic or glass container and place in your fridge and place the remaining half of the sauce and in an oven-proof dish. At this stage you can now add the prepared chicken breasts to a baking dish and mix it thoroughly with the sauce.
Cover the chicken and sauce mixture, and refrigerate it for at least 4 hours, overnight is preferred for the best flavor.
Now turn on your grill to around 150f and add a little oil to the grill rack to prevent the chicken from sticking.
Remove chicken from refrigerator and add a light spray of oil to the chicken pieces and generously coat them with the marinade. Place the chicken on the grill and cook for 10 or so minutes on each side until it the chicken has cooked through properly, and test to make sure that the juices run clear.
Continue to coat the chicken with the remaining marinade during cooking being careful not to add too much. Once the chicken has cooked through with the sauce, it will have a shiny fruit glaze and will be ready to serve.