Golden Chicken

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 1 chicken (3 lb/1.5 kg)
  • 1 orange
  • 1/3 cup white wine vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon coarsely cracked black peppercorn

Method

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 facts Per serving, about:

  • Protein 41 g
  • Calories 455.0
  • Total fat 30 g
  • Total carbohydrate 3 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Golden Chicken