Edith Bunker's Orange Barbecued Chicken Recipe - All In The Family Cookbook 1971 - Vintage Recipe

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🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup offers a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is soy-free and lower in sodium.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Breast is leaner, while bone-in is often cheaper.

orange juice

🥗Healthier: fresh-squeezed orange juice

💰Cheaper: frozen orange juice concentrate

Frozen concentrate is more affordable and lasts longer.

Melt 1/2 stick of butter in a small saucepan on low heat.

Add the juice from 1 small seedless orange to the melted butter and stir.

Mix in 1/4 cup dark molasses until fully combined.

Add 2 tablespoons apple cider vinegar and stir.

Incorporate 1/2 teaspoon ground ginger into the sauce and mix well.

Cook the sauce on low heat for 10 minutes.

Remove the sauce from heat and pour it into a bowl.

Season the chicken with 1/8 teaspoon black pepper and optionally salt.

Place the chicken on the grill set to low heat and baste it with the prepared sauce.

Cook the chicken for 10 minutes on one side, basting it with more sauce halfway through.

After 10 minutes, flip the chicken over and baste the other side with sauce.

Grill the chicken for another 10 minutes, basting it once more.

Cook for an additional 5 minutes until the chicken is done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens