Ingredients

• 2 tablespoons olive oil
• 1 red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 6 cups fresh orange juice
• 1 teaspoon cascabel chile powder
• Salt and freshly ground pepper
• 3/4 cup olive oil
• 3 cloves garlic, chopped
• 2 tablespoons chopped fresh rosemary
• 8 chicken thighs, skin on
• Salt and freshly ground pepper
• Spicy Orange Glaze
• 2 oranges, peeled and segmented
• 1/2 pineapple, peeled and diced
• 1 red onion, thinly sliced
• 1 tablespoon chopped fresh rosemary
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper

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Instructions

1. Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
2. Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
3. Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.