A Whole Chicken on the Grill |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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You can enjoy a moist, flavorful grilled chicken, complete with succulent juices, even without a spit. Don't truss this bird, because the legs won't cook evenly when pressed up against the body. From the New Basics Cookbook! Spanish inspired. Ingredients:
1/2 cup orange juice |
1/2 cup red wine vinegar (may use part balsamic) |
1/2 cup tomato paste |
1/2 teaspoon cayenne pepper |
freshy ground black pepper, to taste |
1 whole chicken, well rinsed, patted dry, and untrussed (2 1/'2 to 3 pounds) |
Directions:
1. Prepare hot coals for grilling.
2. Stir all the ingredients, except chicken, together in a bowl until smooth.
3. Brush the chicken well with the sauce.
4. Grill the chicken over low heat, preferably covered, for about 1 hour and 10 minutes(turn the chicken a quarter turn and brush it with sauce every 15 minutes).
5. Let the chicken stand 10 minutes before carving and serving. Enjoy!
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