CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Tex-Mex |
Barbeque, Poultry |
1 |
Servings |
INGREDIENTS
1 |
|
3-4 pound chicken, halved with backbone removed |
1 |
|
Lemon, halved |
6 |
|
Garlic, cloves, crushed |
1 |
tb |
Cayenne pepper |
1 |
tb |
White pepper |
2 |
tb |
Paprika Salt to taste |
INSTRUCTIONS
MARINADE
Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a
small bowl mix garlic and spices. Rub mixture on both sides of chicken.
Place the chicken halves, skin-side up, in a shallow baking dish. Allow the
chicken to stand covered in refrigerator for 24 hours. Place the chicken
halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for
20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking
time is about 1 1/2 hours.
Posted to MealMaster Recipes List, Digest #166
Date: Sat, 15 Jun 1996 08:59:33 -0700
From: cstarz@teleport.com (Carey Starzinger)
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”