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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 (4-pound) chickens, cut up |
1 bunch scallions, minced |
6 garlic cloves, peeled and finely chopped |
2 cups orange juice |
1/4 cup cider vinegar |
2 teaspoons dried oregano |
2 teaspoons kosher salt |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.
2. Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180°F on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400°F oven for 35 to 45 minutes.
3. Serve half the chicken hot and reserve the rest for another use.
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