| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Grilled | 4 | servings |
INGREDIENTS
| 1 | Chicken; [3 lb] | |
| 1 | Orange | |
| 1/3 | c | White wine vinegar |
| 1/4 | c | Vegetable oil |
| 1 | tb | Fresh thyme; chopped |
| 1/4 | ts | Black peppercorns; coarsely cracked |
INSTRUCTIONS
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 grill 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 185F 85C. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters. Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g carbohydrate good source iron. Source: Canadian Living magazine [Jul 95] Presented in an article by Margaret Fraser "More From Your Barbecue: Smoky Grilling" [-=PAM=-] PA_Meadows@msn.com Converted by MM_Buster v2.0l.
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