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. Makes 4 servings.

Preheat oven to 375 degrees F. Place chicken, skinned sides up, in a shallow baking dish. Bake for 45 to 55 minutes or until chicken is done (170 degrees F for breast halves; 180 degrees F for thighs and drumsticks); brush occaionally with honey mixture during the last 10 minutes of baking.

An easy side dish for this chicken is hot cooked couscous mixed with chopped zucchini and/or yellow summer squash and shredded carrot. Remember to add the carbs for the couscous mixture to your daily carb count.