Grilled Chicken with Habanero and Orange Glaze

In a large saucepan, combine the orange juice, habanero peppers, salt, pepper and honey. Place the cilantro in a tea/herb infuser (or a sack made from a cheesecloth) and seal. Place this directly into the pot. Bring the mixture to a boil over medium high heat, then lower the heat to medium low. Simmer for 30-40 minutes, or until the juice has reduced by half and thickened. Remove from heat and discard the habanero peppers and the cilantro from the tea infuser. Set aside to cool.

Meanwhile, preheat your grill to medium. Brush the grates with just a little olive oil.

In a large bowl, combine the chicken legs and thighs with some salt and pepper to taste. Toss to combine. Ladle in about a cup of the glaze and toss to coat. Transfer whats left of the glaze from the saucepan to a small bowl. Grill the chicken for 10-12 minutes or until cooked through. Rotate the pieces every 2-3 minutes, and brush with the glaze after each rotation.

Remove chicken from the grill and let it rest for 2-3 minutes. Sprinkle with chopped cilantro and enjoy!