For starters:

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 centre 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.