Recipe courtesy of Jane Kirby
Grilled Garlic Chicken
- Yield: 4 to 6 servings
- Total: 1 hr 57 min
- Prep: 1 hr
- Inactive: 12 min
- Cook: 45 min
Ingredients
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
Directions
- 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.