For flavour, baste with a disposable brush of herbs (rosemary, thyme, sage and/or bay leaves) tied together.
- Portion size 4 servings
- 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
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