Yield
4 servings (serving size: about 4 ounces)
Photo: Randy Mayor; Styling: Jan Gautro

How to Make It

Step 1

Combine the first 11 ingredients in a 13 x 9-inch baking dish.

Step 2

Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise. Remove and discard skin; pierce entire surface of chicken with a fork. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.

Step 3

Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper.

Step 4

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°.

Step 5

Wrap 2 bricks with aluminum foil. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 165°. Carefully remove hot bricks; remove chicken from grill. Let chicken stand 5 minutes. Carve chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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