Recipe: Orange-Tea Grilled Chicken

ORANGE-TEA GRILLED CHICKEN

2 Earl Gray tea bags, divided use
1 tablespoon oil, preferably olive
3 cloves garlic, minced
2 teaspoons grated orange zest
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 (6 to 7 lb) roasting chicken
1 orange, quartered
FOR THE GLAZE:
1/2 cup orange juice
2 tablespoons honey
1 tablespoon lite soy sauce

Prepare grill for indirect heat cooking.

Combine leaves of 1 tea bag with oil, garlic, zest, ginger, salt and pepper.

Separate skin from chicken breast. Spread half of tea mixture over breast meat; pat skin down to smooth. Spread remaining spice mixture over skin. Place orange quarters and remaining tea bag inside chicken cavity; truss if desired.

Place chicken on grill rack over indirect heat. Grill until thermometer inserted into thickest part of thigh registers 180 degrees F, 1 hour, 45 minutes to 2 hours.

Meanwhile, to make the glaze:
In small pot over high heat combine orange juice, honey and soy sauce. Bring to a boil; cook until reduced by half and syrupy, about 4 minutes.

During last hour of cooking time, brush chicken with glaze twice.

Transfer to serving platter; let stand 10 minutes before carving.

Servings: 6
Source: Woman's World magazine, June 5, 2001