Double-cooked barbecued chicken

Prep time: 2 hours, 20 minutes Cook time: 55 minutes Makes: 6 to 8 servings

cut 2 (3 up 1⁄2 pounds each) frying chickens,

3⁄4 cup fresh orange juice

1⁄4 cup red wine

1⁄4 cup soy sauce

2 medium shallots, finely chopped

1 tablespoon Dijon mustard

1⁄3 cup chili sauce

1 tablespoon molasses salt and freshly ground black pepper

1. In a small bowl, combine marinade ingredients. Taste for seasoning.

2. Arrange chicken pieces in a shallow, large non-aluminum dish and pour the marinade evenly over the chicken to coat it well.

3. Cover, refrigerate and marinate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.

3. Preheat the oven to 375 F. Remove the chicken from the marinade and reserve

marinade in a small saucepan. Place the chicken in a large roasting pan that holds the chicken pieces comfortably. Cover the pan with foil very tightly and bake for about 35 minutes or until juices run clear.

4. Add the juices from the roasting pan to the marinade in the saucepan. Place saucepan over medium-high heat and boil for about 7 to 10 minutes or until marinade is reduced to a glaze.

5. Just before serving, prepare a barbecue for medium-high heat for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10 to 15 minutes, turning once, or until the skin is very crisp and brown. Serve with the remaining glaze on the side.

Advance preparation: The chicken can be prepared up to 6 hours ahead through

Step 3, covered and refrigerated. Remove chicken from the refrigerator half an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.