Golden Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 455 |
| pro | 41 g |
| total fat | 30 g |
| carb | 3 g |
For flavour, baste with a disposable brush of herbs (rosemary, thyme, sage and/or bay leaves) tied together.
Ingredients
- 1 chicken, (3 lb/1.5 kg)
- 1 orange
- 1/3 cup white wine vinegar
- 1/4 cup vegetable oil
- 1 tbsp chopped fresh thyme
- 1/4 tsp coarsely cracked black peppercorns
Preparation
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 griII 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 185°F (85°C). Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.
- Keywords : Dinner; Chicken; Oranges; Grill/Barbecue;
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