Ingredients
1/2 cup BULL'S-EYE Original Barbecue Sauce
1/2 cup orange juice
6 boneless skinless chicken breasts (1-1/2 lb.)
4 medium navel oranges, each cut into 4 slices, divided
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Mix barbecue sauce and orange juice until well blended. Pour half of the barbecue sauce mixture into large resealable plastic bag. Add chicken; seal bag. Turn bag over to evenly coat chicken with the barbecue sauce mixture. Marinate chicken in refrigerator for at least 15 min. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use. Place 12 orange slices on grill over medium coals; top with chicken. Brush chicken with half of the reserved barbecue sauce mixture. Grill 10 min. Turn chicken over and brush with the remaining barbecue sauce mixture. Grill an additional 5 to 8 min. or until chicken is done (165F). Place remaining 4 orange slices on grill. Cook for 3 min. each side or until heated through. Serve with chicken.