Broiled Chicken with Orange Sauce
Split broilers sprinkled with ginger and salt, broiled golden, then basted with orange juice concentrate and water or orange liqueur until tender, about 30 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This broiled chicken from Sandra Mills's recipe book takes a can of frozen orange juice concentrate and turns it into a sticky citrus glaze. The chicken is seasoned with ground ginger and salt, browned under the broiler, then basted again and again with the orange juice.
As her book notes, it may be baked instead of broiled.
Ingredients
- 2 broilers, split in half or quarters
- Oil, for brushing
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon salt
- 1 can thawed frozen orange juice concentrate (smallest size)
- 2 tablespoons water or orange liqueur
Instructions
- Season. Brush the chicken lightly with oil. Place skin side down in a broiler pan and sprinkle with 1/4 teaspoon ginger and 1/8 teaspoon salt.
- Broil. Broil until golden brown, then turn and sprinkle with the remaining ginger and salt.
- Glaze. Add the water or liqueur to the thawed orange juice and pour over the chicken.
- Finish. Continue to broil, basting frequently with the juice, until the chicken is tender, about 30 minutes. This may also be baked instead of broiled.
Tips
- Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
- Keep the pan 6 to 8 inches from the broiler so the sugary glaze does not burn.
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