Ingredients
4 tbsp unsalted butter
3 cl garlic minced
1/2 tsp crushted red pepper flakes
3/4 cup honey
1 can (6 oz.)can frozen orange
1 juice concentrate.
1 tsp cinnamon
1 coarse salt and freshly
1 ground pepper
4 lb chicken parts
Directions
Directions: 1. in a sauce pan melt 1 Tbsp of butter, add garlic,
saute till golden brown. 2 Add remaining butter, pepper fakes and
continue to cook until butter has melted. 3 Stir in honey and orange
juice and continue to stir till well blended 4. Whisk in cinnamon,
salt and pepper, then remove from heat (yield: 2 cups) 5 Allow to
cool. Store overnight in airtight container.
6. Preheat grill. 7. Grill chicken for 5 -7 minutes on ones
side. Turn chicken and brush generously with sauce. Graill chicken
for another 5 minutes and turn again. Brush chicken again and
continue to cook until juices run clear.
submitted by marina sourceAug./Sept issue Home Style Mag.
Servings: 6 servings
Cinnamon Orange Bbq Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into history, certainly as far back into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the Roman cooks made use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. Moving on, we find a couple of recipe books which date from the 1300s - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the indian food that is popular today, but instead accounts of the types of food on the tables of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new spices and herbs was responsible for an eruption in recipe publications, many of which are kept safe in private cookery archives. During the following few centuries, the powerful and rich houses competed to serve the most exotic banquets, and as a result chefs and their recipes were much in demand. Even so, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were highly popular mostly due to increased literacy, leisure time and having more money. |
We hope you enjoy this Cinnamon Orange Bbq Chicken recipe.
