2 1/2 pounds chicken parts
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 grated, slices reserved
Tomato-Orange Salad; recipe follows

In medium bowl, mix together vegetable oil, orange juice concentrate, white wine vinegar, tomato paste and orange zest. Stir to blend well. Place chicken on prepared grill, skin side down and away from center heat. Cook chicken 15 minutes and turn; cook an additional 10 minutes. Brush chicken with orange juice mixture. Cook 10 minutes more, turning and brushing with sauce. Serve with tomato-Orange Salad on the side. Makes 4 servings.

Tomato-Orange Salad: Cut 1 large, ripe tomato into wedges and place in medium bowl. Using a sharp paring knife, remove white pith from reserved orange sections. Place orange sections in bowl with tomato; sprinkle with 1 tablespoon vegetable oil, 1 tablespoon white wine vinegar and 2 chopped scallions. Toss and season with 1/8 teaspoon pepper. Toss again and serve with chicken.

Recipe submitted by the National Chicken Council