Anononymous 7-29-05

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil

1/4 cup frozen orange juice concentrate

1/2 cup white wine vinegar

1/4 cup tomato paste

1 orange zest, removed with grater, orange

slices reserved for salad

Salad:

1 large, ripe tomato

1 orange, sectioned (without rind, see above)

2 scallions, chopped

1 Tablespoon vegetable oil

1 Tablespoon white wine vinegar

1/8 Teaspoon salt

1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center

heat, skin−side−down; cook 15 minutes. Turn chicken and

grill for 10 additional minutes. Brush chicken pieces with sauce and

turn occasionally; cooking for additional 10 minutes. Cut tomato into

wedges and place in medium bowl. Use sharp paring knife to cut out

white pith off orange. Remove orange sections and add them to

tomato. Sprinkle with oil, vinegar and scallions; toss. Season with

salt and pepper and toss again. Serve chicken with salad on the

side.