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Marinade

1 Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a resealable plastic bag and pour in the marinade. Seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.
2 Build a charcoal fire for indirect cooking in an outdoor grill. When the temperature is approximately 375˚F, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a 9-inch baking pan. Pour the remaining marinade over the chicken. Place the pan over indirect heat, cover the grill, and cook for 2 hours or until the internal temperature of each thigh reaches 175˚F. Baste with pan drippings before serving.
Cooking for 4 people

Ingredients


Marinade

  • garlic minced
    1 clove
  • chopped, fresh basil
    2 tablespoons
  • chopped, fresh oregano
    2 tablespoons
  • Dijon mustard
    2 tablespoons
  • fresh lemon juice
    2 tablespoons
  • salt
    2 teaspoons
  • brown sugar
    4 teaspoons
  • Worcestershire sauce
    4 teaspooons
  • extra-virgin olive oil
    6 tablespoons
  • chopped, fresh parsley
    ¼ cup
  • peanut oil
    ¼ cup
  • black pepper
    ½ teaspoon

Meals & Dishes: Main CourseCredit: Chris LillyMain Ingredient: ChickenMeals & Dishes: DinnerCooking Method: Grilled


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