• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsPotassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Chicken -

  2. 3 lb

  3. 1 Orange

  4. 1/3 cup 78ml White wine vinegar

  5. 1/4 cup 59ml Vegetable oil

  6. 1 tablespoon 15ml Fresh thyme - chopped

  7. 1/4 teaspoon 1 1/3ml Black peppercorns - coarsely cracked

Instructions Jump to Ingredients ↑

  1. With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.

  2. Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.

  3. 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.

  4. 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.

  5. Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185F 85C.

  6. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.


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