Twice-Cooked Barbecued Chicken

Serves 6-8





3/4 cup fresh orange juice

1/4 cup red wine

1/4 cup soy sauce

2 medium shallots, finely chopped

1 tablespoon Dijon mustard

1/3 cup chili sauce

1 tablespoon molasses

Salt and freshly ground black pepper

2 (3½ pound each) frying chickens, cut up



1.  In a small bowl, combine orange juice, wine, soy sauce, shallots, mustard, chili sauce, molasses, salt and pepper. Taste for seasoning. Arrange chicken pieces in a shallow, large nonaluminum dish and pour the marinade evenly over the chicken to coat it well. Cover, refrigerate and marinate for 2-4 hours, turning several times to make sure the marinade covers all the chicken.


2.  Preheat the oven to 375 F. Remove the chicken from the marinade and reserve marinade in a small saucepan. Place the chicken In a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.



