Spicy Orange Chicken

1 cup water
1 medium onion, chopped
1 6oz. can frozen orange juice concentrate, thawed, undiluted
¼ cup catsup
3 medium garlics, minced
1 tsp. cinnamon
1 tsp. Tabasco® pepper sauce
¼ tsp. salt
2 (2½ to 3lbs. each) broiler-fryer chickens, cut up

In medium bowl, combine water, onion, orange concentrate, catsup, garlic,
cinnamon, Tabasco® sauce and salt; mix well. Place chicken in large
shallow dish; add marinade. Cover; refrigerate at least 4 to 6 hours; turn
chicken occasionally

Remove chicken from marinade; place on grill 4 to 5” from source of heat. Grill
25 to 30 minutes or until done; turn frequently and brush each time
with marinade. Heat any remaining marinade to a boil and serve with chicken.

Makes 8 servings