30 mins (plus 4 hours marinate)
1/2 orange, unpeeled, seeds removed, cut into chunks
1 tablespoon honey
3 garlic cloves, smashed and peeled
1 teaspoon coarse salt
1 tablespoon fresh rosemary leaves
1/2 teaspoon ground black pepper
6 tablespoons extra-virgin olive oil
Red-pepper flakes, to taste
2 tablespoons red-wine or apple cider vinegar
1 whole chicken, cut into 8 pieces
Combine orange, garlic, rosemary, vinegar, olive oil, honey, salt, pepper and red-pepper flakes in a food processor; blend until orange is chopped into small pieces and mixture is well-combined.
Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.
Heat grill to medium. Remove chicken pieces from marinade and place on grill. Cook, turning often, until chicken is cooked through, about 20 to 30 minutes total. Serve immediately.