½ gallon fresh orange juice (reduced on high heat down to 2 cups) note: you can substitute 2 cups of orange juice concentrate to eliminate this step
1 cup finely chopped shallots
1 cup finely chopped celery
¼ cup rough chopped rosemary
2 cup rough chopped parsley
8 ea crushed garlic cloves
of 3 ea orange zest, juice & flesh
5 cup very good quality italian dressing
Up to 8 lbs skin-on chicken breasts or bone-in chicken pieces
As needed seasoning salt (like lawry’s)
Once you have reduced the orange juice, place it in a metal container and cool it down in the refrigerator for about an hour. In a large mixing bowl, add all of the remaining ingredients except the chicken. Mix well with a rubber spatula until everything is combined. Add the chicken, making sure to fully submerge all of it. Let the chicken marinate in the refrigerator at least overnight. The longer the better. However, 24 hours is the ideal time for this marinade. When you are ready to cook, take the chicken out of the marinade, making sure to wipe off an excess pieces of vegetables and such that may have stuck onto the chicken pieces. Lay the chicken right onto a hot grill and season both sides (to taste) with seasoning salt. Cook the chicken to an internal temperature of 160 and serve it as soon as you can for maximun moisture and temperature. Enjoy!
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