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Half Time Grilled Chicken

Half Time Grilled Chicken

The Clorox Company
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 minutes

Total Time: 22 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.

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