Dinner in 45 Minutes

Orange-Glazed Barbecued Chicken

4 servings

There are two dangers to grilling chicken. One is that the chicken burns on the outside and is raw on the inside. The easy solution for this is to use indirect, rather than direct, heat. The next problem is that the chicken gets dry. Brining -- soaking the pieces in a salt solution -- is the way to ensure moistness. Even a 15-minute soak makes a difference.

For further flavor, the chicken is glazed with a made-in-a-minute sweet and spicy sauce. Serve with steamed green beans and corn on the cob.

1/2 cup salt

3 cups orange juice

1 teaspoon red pepper flakes

31/2 to 4 pounds bone-in, skin-on chicken parts

1/2 cup ketchup

1/2 cup orange marmalade

Hot red pepper sauce, such as Tabasco

In a bowl large enough to comfortably hold all the chicken, whisk together the salt, orange juice and red pepper flakes until most of the salt has dissolved. Add the chicken, making sure it is completely covered by the liquid. Cover with plastic wrap and set aside for 15 to 20 minutes while the grill heats.

(If you plan on cooking the chicken at a later time, remove the chicken from the soaking liquid after 20 minutes, cover it and refrigerate.)

When ready to cook the chicken, prepare the grill for indirect cooking. If it is a charcoal grill, build the fire on one side. If it's a gas grill, turn all the burners to preheat and then turn off one burner just before you begin cooking.

While the grill is heating, combine the ketchup, orange marmalade and hot red pepper sauce to taste in a medium bowl. Set aside.

Remove the chicken from the soaking liquid and discard the liquid. Place the chicken on the grill, skin side down, making sure it is not over direct heat. Cover the grill. Cook the chicken 20 to 25 minutes or until it is cooked through, turning it over once. Brush with the glaze during the last 5 minutes of cooking time. Serve with a drizzle of the remaining glaze.

Per serving (excluding the soaking liquid): 476 calories, 40 g protein, 33 g carbohydrates, 20 g fat, 131 mg cholesterol, 6 g saturated fat, 231 mg sodium, 2 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

-- Stephanie Witt Sedgwick

TO DO

TUESDAY and JUNE 29: Summer Flair -- dinner at Cafe 15 prepared by three-star Michelin chef, Antoine Westermann. $59 excludes tax and tip. 6:30-10 p.m. Sofitel Lafayette Square, 806 15th St. NW. Call 202-730-8800.

FRIDAY-SUNDAY: Old Dominion Beer Festival -- featuring samples from more than 50 breweries, more than 100 beers. $12 admission; $1 per six-ounce beer tasting. 5-11 p.m. Friday; noon-11 p.m. Saturday; noon- 7 p.m. Sunday. Old Dominion Brewing Co., 44633 Guilford Dr., Ashburn, Va. See www.olddominion.com.

SATURDAY: Book signing with "A Return to Family Picnics" author Russell Cronkhite at the Old Town Farmers Market cookbook nook table. 7:30-10:30 a.m. 301 King St., Market Square Plaza, Alexandria. (The cookbook nook is a free service to authors.) Call 703-838-5006 or 703-838-4770.

SATURDAY: Rivers and Roots Festival -- food (organic meats and seasonal organic produce), music and family activities. Free admission until 5:30 p.m., then $10 for adults, $5 for ages 10-17, free for children under 10. Noon till dark. Sunnyside Farms @ The School House, intersection of Routes 211 and 522 in Sperryville, Va. Call 540-987-3600 or see www.riversandroots.com.

SATURDAY-SUNDAY: National Capital Barbecue Battle -- contest, demonstrations featuring local and celebrity chefs and tastings. Sponsored by Safeway. Benefits the Metropolitan Police Boys and Girls Clubs. Adults, $10; ages 6-12, $5; under 6, free. 11 a.m.-10 p.m. Saturday; 11 a.m.-7:30 p.m. Sunday. Pennsylvania Avenue NW between Ninth and 14th streets. Call 202-828-3099 or see www.bbqusa.us.

SUNDAY: Fresh From the Family Farm -- family picnic featuring a farmers market, children's activities, live auction and music. Sponsored by Equinox restaurant. Admission $75 for adults, $25 for children 12 and under. Farmers Market, 4-5 p.m.; family picnic dinner, 5 p.m.; auction, 6:30-7:30 p.m. 818 Connecticut Ave. NW. Call 800-FARM AID (800-327-6243) or see www.farmaid.org/equinox.

RESERVE NOW

JUNE 28: Easy Summer Entertaining With the Gadget Gals -- cooking demonstration with traveling chefs Jan Hazard and Nancy Byal. $55. 6:30 p.m. Sur La Table, 1101 S. Joyce St., Arlington. Call 703-414-3580.

PLEASE NOTE: For possible inclusion, send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.