Grilled Garlic Chicken

Total Time:
1 hr 57 min
1 hr
12 min
45 min

4 to 6 servings

  • 2 (4-pound) chickens, cut into 8 pieces, backbone removed
  • 1 bunch scallions, minced
  • 6 garlic cloves, peeled and finely chopped
  • 2 cups orange juice
  • 1/4 cup cider vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper flakes
  • Serving suggestion: Grilled Summer Vegetables and Corn, recipe follows
  • Grilled Summer Vegetables and Corn:
  • 2 eggplants, cut into 1/2-inch slices
  • 2 zucchini, cut into 1/2-inch slices
  • 1 red onion, cut into 1/2-inch slices
  • 2 plum tomatoes, cut in 1/2, lengthwise
  • 6 ears corn, shucked
  • Olive oil
  • Salt and pepper
  • Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.

  • Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.

  • Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.

  • Serve 1 bird hot and reserve the other for Days 2 and 3.

Grilled Summer Vegetables and Corn:
  • Brush the vegetables with olive oil and sprinkle with salt and pepper.

  • Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.

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