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Category: Poultry I
Prep Time: Cook Time: Total Time:
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.
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GOLDEN CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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