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.