Shelly's Recipe

GARLIC CHICKEN

Category: Poultry I

2 chickens, cut up
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 tsp dried oregano and kosher salt
1/2 tsp crushed red pepper flakes

Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.

Fire up the grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes.

Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180 degrees on an instant-read thermometer.

VARIATION: Preheat the oven to 400 and roast the chicken uncovered in for 35 to 45 minutes. Serve half the chicken hot and reserve the rest for another use. Serves 4, with leftovers