INGREDIENTS
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1/2 cup freshly squeezed orange juice
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1/4 cup olive oil
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1/4 cup hot sauce
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1/4 cup Dijon mustard
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1 tablespoon grated orange zest
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1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels
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4 tablespoons (1/2 stick) butter
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1/4 cup honey
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1/4 cup freshly squeezed orange Juice
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1/4 cup Neely's BBQ sauce
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1 tablespoon grated orange zest
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2 tablespoons Dijon mustard
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1/4 teaspoon allspice
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