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Orange - Rosemary Chicken

1 (12 ounce) container frozen orange juice concentrate, thawed
13 cup dry white wine
13 cup honey dijon mustard
2 tablespoons finely-chopped fresh rosemary or 2 teaspoons dried rosemary
4 teaspoons soy sauce
2 teaspoons Tabasco sauce
1 clove garlic, chopped
1 cup hickory chips, soaked in water 30 minutes,drained
2 chicken, each cut into 8 pieces (breasts halved if large)


Blend first 7 ingredients in processor. Set orange glaze aside. Prepare bbq (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer.

Source: www.food.com