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Grilled Garlic Chicken

Photo: Beth Galton
Prep time 15 mins
Other time 1 hr, 45 mins
Yield 4 servings, with leftovers

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

Nutrition Information

  • calcium 61 mg
  • calories 558
  • caloriesfromfat 0 %
  • carbohydrate 9 g
  • cholesterol 238 mg
  • fat 30 g
  • fiber 1 g
  • iron 4 mg
  • protein 60 mg
  • satfat 8 g
  • sodium 755 mg

How to Make It

  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.