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Combine orange, garlic, rosemary, vinegar, olive oil, honey, salt, pepper and red-pepper flakes in a food processor; blend until orange is chopped into small pieces and mixture is well combined.
Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.
Heat grill to medium. Remove chicken pieces from marinade and place on grill. Cook, turning often, until chicken is cooked through, about 20 to 30 minutes total. Serve immediately.