1/2 - 3/4 cup orange juice…………………………………...1 tsp. Kosher salt
1-2 TB. Triple Sec or Grand Marnier liqueur…………….1/2 tsp. red pepper flakes
1/2 cup fresh cilantro, chopped……………………………1 tsp. orange zest
2-3 lbs. chicken parts (skin on or off ~ boneless or with bone)
1 TB. crushed or minced garlic…………………………….1 tsp. chili powder
1/2 tsp. cumin powder.....................................................few drops hot sauce (optional)
***
If you’re using chicken parts with skin, trim off any excess skin first.
In a small bowl, whisk together everything (except the chicken). Put the chicken into 1 or 2 large zip-top baggies and pour the marinade over it. Seal the bags tightly (put them into a pan, to guard against leaks) and refrigerate for at least 30 minutes (longer is better ~ even overnight is fine!)
Ready to grill: Take the chicken out of the marinade. If you’re using skinless chicken, lightly spray each with olive oil non-stick spray. ** Grill on a hot BBQ for about 6-10 minutes on each side (shorter time for boneless, skinless ~ longer time for thick chicken parts with bones).