Moroccan Chicken

Place chicken in a large resealable plastic bag set in a deep dish. For marinade, in a small bowl, stir together the 1/2 cup orange juice, the olive oil, ginger, paprika, cumin, coriander, crushed red pepper, and salt. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning the bag occasionally.

Meanwhile, in a small bowl, stir together orange peel, honey, and the 2 teaspoons orange juice.

Drain the chicken, discarding the marinade. Prepare grill for indirect grilling. Test for medium heat above pan. Place chicken, skinned sides up, on lightly greased grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done (170 degrees F for breast halves; 180 degrees F for thighs and drumsticks); brush occasionally with honey mixture during the last 10 minutes of grilling.