1/2 orange, un-peeled, seeds removed, cut into chunks
3 garlic cloves, smashed and peeled
1 tbsp fresh rosemary
6 tbsp olive oil
2 tbsp red wine or apple cider vinegar
1 tbsp honey
1 tsp salt
generous pinch of red pepper flakes
chicken, cut into 8ths
pepper
Instructions
Combine orange, garlic, rosemary, vinegar, olive oil, honey, salt,
pepper and red-pepper flakes in a food processor; blend until
orange is chopped into small pieces and mixture is well combined.
Season chicken with salt and pepper.
Dip each piece in the marinade to coat and place in a large
sealable plastic bag.
Pour extra marinade into bag and seal.
Refrigerate, turning the bag occasionally, for at least 2 and up to
8 hours.
Remove chicken pieces from marinade and place on in tin.
Por rest of the marinade on top.
Cook, turning often, until chicken is cooked through, about 20
to 30 minutes total.
Originally Submitted
1/13/2012
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