Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.
delicious!! This is one of my favorites
NOW THAT SUMMER IS NEAR, THE BBQ IS COMING OUT, AND THIS RECIPE WILL BE THE FIRST WE WILL TRY ALONG WITH GRILLING PLANTAINS. THANKS MARTHA
Great recipe, quick and easy and tastes exactly how you think sour orange chicken will taste.