These chicken halves get a good marinade before hitting the grill in a pan to prevent burning and to keep the chicken moist and tender.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 4
Ingredients:
- 6 tablespoons extra-virgin olive oil
- 1/4 cup peanut oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 4 teaspoons Worcestershire sauce
- 4 teaspoons brown sugar
- 1 clove garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 split chicken halves (about 3 pounds)
Preparation:
Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a re-sealable GLAD Food Storage Bag and pour in the marinade. Seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.
Build a charcoal fire for indirect cooking in an outdoor grill. When the temperature is approximately 375 degrees Fahrenheit, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a nine-inch baking pan. Pour the remaining marinade over the chicken. Place the pan over indirect heat, cover the grill, and cook for 2 hours or until the internal temperature of each thigh reaches 175 degrees Fahrenheit. Baste with pan drippings before serving.
