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Add a photoServings: 4
Ingredients
- 1 x Chicken, [3 lb]
- 1 x Orange
- 1/3 c. White wine vinegar
- 1/4 c. Vegetable oil
- 1 Tbsp. Fresh thyme, minced
- 1/4 tsp Black peppercorns, coarsely cracked
Directions
- With kitchen scissors or possibly 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 hrs or possibly up to 24 hrs.
- Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add in soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.
- Transfer to direct heat; cook for 10 min per side or possibly till meat thermometer inserted in thigh registers 185F 85C.
- Remove to platter and tent with foil; let stand for 10 min before cutting into quarters.
- Margaret Fraser "More From Your Barbecue: Smoky Grilling"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 788 | |
| Calories from Fat 539 | 68% |
| Total Fat 60.08g | 75% |
| Saturated Fat 14.31g | 57% |
| Trans Fat 0.35g | |
| Cholesterol 231mg | 77% |
| Sodium 218mg | 9% |
| Potassium 595mg | 17% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 57.4g | 92% |
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