(6-ounce) can frozen orange juice concentrate, thawed, undiluted
1/4
cup catsup
3
medium cloves garlic, minced
1
teaspoon ground cinnamon
1
teaspoon Original TABASCO® brand Pepper Sauce
1/4
teaspoon salt
2
broiler-fryer chickens, cut up (2-1/2 to 3 pounds each)
Combine water, onion, orange juice concentrate, catsup, garlic, cinnamon, TABASCO® Sauce and salt in medium bowl; mix well. Place chicken in large, shallow dish or resealable plastic bag; add marinade. Cover; refrigerate at least 4 to 6 hours, turning chicken occasionally.
Remove chicken from marinade; place on grill 4 to 5 inches from heat. Grill 25 to 30 minutes or until chicken is tender and juices run clear; turn frequently, basting with marinade. Bring any remaining marinade to a boil over medium-high heat; boil 1 minute. Serve with chicken.
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