Ingredients Jump to Instructions ↓

  1. 2 Shallots - minced (1/3 cup) (large)

  2. 2 Large cloves garlic - minced

  3. 2 tablespoons 30ml Minced fresh rosemary

  4. 1 Chicken - (3 1/2 to 4 lbs) Marinade

  5. 1/2 cup 118ml Freshly-squeezed orange juice

  6. 1/4 cup 59ml Orange marmalade

  7. 3 tablespoons 45ml Sherry wine vinegar

  8. 2 tablespoons 30ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, combine shallots, garlic and rosemary. Butterfly chicken or have butcher do it for you. Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 tablespoon shallot mixture on each chicken breast and thigh underneath the skin. In large re-sealable food storage bag or in a glass baking dish combine remaining shallot mixture, orange juice, marmalade, vinegar and oil. Add chicken to marinade, turning to coat. Reseal food storage bag or cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hours, turning chicken occasionally. Prepare grill for indirect cooking method. When coals are medium-hot (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 minutes, checking every 10 minutes to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 minutes longer or until juice run clear (or instant read thermometer registers 170 degrees. Discard remaining marinade. Cut the chicken into six or eight pieces and serve on a bed of lettuce greens. This recipe yields 4 to 6 servings.


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