This orange bbq marinade works really well on barbeque chicken whether you’re going to grill it or smoke it. I prefer to use chicken thighs (and keep the bone on if smoking) because they are the most succulent.
The marinade takes no time at all to make but of course remember that you need time for the flavours to work their magic so make sure you have plenty of time before the cookout.
You'll notice in the ingredients that I have used mirin. This is a Japanese ingredient, a sweet rice wine that's lower in alcohol content than sake and sometimes containing a salt content.
If you're not able to get hold of mirin then a good alternative for the amount I've used would be 2 tablespoons of white wine and a teaspoon of white sugar.
To continue the citrus theme you may fancy trying my pineapple barbecue sauce as an accompaniment to your culinary creation.
Throw everything into a pan and bring it up to the boil. Gently stir until all the sugar has dissolved then leave to cool.
Place the chicken into a marinade bowl and pour the marinade over, cover it with stretch wrap and refrigerate overnight.
On the day of your cookout, remove the marinade from the refrigerator 2 hours before you want to cook so that the chicken can come back up to room temperature.
Note: - Cooking from room temperature makes for more even cooking because the temperature differential between the raw and the cooked meat is less marked. This differential is further accentuated by the varying thickness of meat so it's best to keep the temperature differential to a minimum.