Shelly's Recipe

GOLDEN CHICKEN

Category: Poultry I

1 (3 lb) chicken
1 orange
1/3 cup white wine vinegar
1/4 cup oil
1 lb fresh thyme, chopped
1/4 tsp pepper

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 remaining ingredients. Pour over chicken; cover and marinate in refrigerator, turning often, at least 4 hours or up to 24 hours.

Reserve marinade and 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 thermometer inserted in thigh registers 185. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.