Grilled Golden Chicken Recipe - Cooking Index
Grilled Golden Chicken Recipe - Cooking Index
| 1 | Chicken - [3 lb] | |
| 1 | Orange | |
| 1/3 cup | 78ml | White wine vinegar |
| 1/4 cup | 59ml | Vegetable oil |
| 1 tablespoon | 15ml | Fresh thyme - chopped |
| 1/4 teaspoon | 1.3ml | Black peppercorns - coarsely cracked |
With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.
Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.
Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper. Pour over chicken; cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours.
Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.
Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185F 85C.
Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.
Source:
Canadian Living magazine [Jul 95] Presented in an article by Margaret Fraser "More From Your Grill: Smoky Grilling"
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