Tested till perfect Golden Chicken

Golden Chicken

For flavour, baste with a disposable brush of herbs (rosemary, thyme, sage and/or bay leaves) tied together.

By Margaret Fraser

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1chickenchickens, (3 lb/1.5 kg)
  • 1 1orangeoranges
  • 1/3 cup 1/3cupwhite wine vinegar
  • 1/4 cup 1/4cupvegetable oil
  • 1 tbsp 1tbspchopped fresh thyme
  • 1/4 tsp 1/4tspcoarsely cracked black peppercornblack peppercorns
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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.

Nutritional Information Per serving, about:

cal 455 pro 41g total fat 30g carb 3g
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