Chicken with ginger, orange and honey

Marinated chicken:

• 1 cup of orange juice

• 1/4 cup fresh parsley, chopped

• 3 tablespoons of fresh thyme, finely chopped

or:

• 1 tablespoon of dried thyme

• 2 tablespoons fresh ginger, finely chopped

• 2 tablespoons of rice vinegar

• 2 tablespoons of olive oil

• 2 tablespoons finely grated orange peel

• 5 to 6 lb (2.5 kg to 3 kg) bone-in chicken pieces, skin removed

Orange and honey ice cream:

• 2 cups of orange juice

• 1/3 cup of liquid honey

• 1/4 cup of soy sauce

• 2 tablespoons finely grated orange peel

• 1 teaspoon of coarse sea salt

PREPARATION

Preparation of the marinated chicken

1. In a bowl, whisk together orange juice, parsley, thyme, ginger, rice vinegar, olive oil and orange zest. Pour the marinade into a large freezer bag (Ziploc type), add the chicken pieces, close the bag tightly and turn it over to coat the chicken. Place the bag in a large bowl and marinate in the refrigerator for at least 2 hours (turning the bag occasionally). (You can prepare the chicken up to this point. It will keep overnight in the refrigerator).

Preparation of the ice cream

2. Meanwhile, in a heavy-bottomed saucepan, combine orange juice, honey and soy sauce. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until reduced to about 2/3 cup (160 mL) and caramel-coloured. Stir in orange zest and set aside. (You can make the ice cream ahead of time and cover it. It will keep for up to 2 days in the refrigerator).

3. Prepare medium-low heat. Remove chicken pieces from marinade (discard marinade), sprinkle with salt and place on oiled barbecue grill. Close lid and cook for 20 to 30 minutes or until chicken is no longer pink inside. Brush chicken with some of the reserved glaze and continue cooking for 2 minutes. Brush again and continue cooking for 2 minutes. Serve chicken with remaining glaze.

The right tip

At the supermarket, you can choose different cuts (thighs, drumsticks, thighs, breasts), which will give your guests a choice, or you can buy two small whole chickens that are cut into pieces. The important thing in this case is to cut the pieces roughly the same size to ensure even cooking.