1-2-3 BARBECUED CHICKEN DRUMS OR THIGHS
Place chicken drumsticks or thighs in a deep medium bowl; pour 1 cup orange juice or orange juice concentrate over chicken. Cover and refrigerate for at least 1 hour. Drain off orange juice.
Arrange chicken pieces in a 13 x 9 x 2-inch baking dish, bone-side up. In a small bowl, combine barbecue sauce, onion, brown sugar, 1/3 cup orange juice or orange juice concentrate, and orange peel, blending well. Pour about half of the barbecue sauce over chicken, basting each piece well.
Bake, loosely covered with aluminum foil, in a preheated slow oven (325 degrees F.) for 30 minutes; turn (over) chicken pieces and baste again with sauce and continue baking for 20 minutes. Uncover and continue baking for an additional 15 to 20 minutes or until chicken is fork tender.
May also transfer chicken pieces at this time to a charcoal or gas barbecue grill to finish cooking, if desired. Arrange pieces on highest level of grill rack over slow coals (very ash gray and glowing) of a charcoal grill or at low to medium setting of gas grill. Baste chicken with sauce and grill about 7 to 8 minutes; turn pieces, baste with sauce, and grill until fork tender.
Note: May reduce orange juice or orange juice concentrate in marinade to ½ cup; add ½ cup bourbon or brandy to marinade. May also reduce orange juice or orange juice concentrate in basting mixture to 3 tablespoons; add 2 tablespoons bourbon or brandy.
Grill Method Only: Drain chicken pieces from marinade; arrange chicken pieces, bone-side down, on highest level of grill rack over slow coals (very ash gray and glowing) of charcoal barbecue grill and low to medium setting of a gas grill. Baste chicken well with sauce. Grill for about 20 minutes, being careful not to burn chicken. Turn (over) chicken pieces and liberally baste again with sauce. Continue to grill, basting occasionally with sauce for an additional 15 to 20 minutes, or until chicken is fork tender. Do not burn chicken. Do not have too hot charcoal coals or too high a gas setting.