Marinate your chicken ahead of time, then pack up the grill and head to your tailgate. The smell of this classic grilled chicken will have folks flocking to your tailgate. I hope you brought enough! Enjoy and… Go Royals!
- 4 half chickens, bone-in, washed, excess fat trimmed
- 1-Â½ cups salad oil
- Â½ cup apple cider vinegar
- 3 oranges, freshly juiced and zested
- 3 lemons, freshly juiced and zested
- 2 tablespoons chili powder
- Â½ teaspoon cayenne
- 1 tablespoon kosher salt
- 1 teaspoon lemon pepper
- Oil, for grates
Place the chicken halves in a shallow pan and set aside. In a bowl add the oil, vinegar, juices, zests, chili powder, cayenne, salt, and lemon pepper. Mix to combine well. Pour the mixture over the chicken halves and coat both sides. Cover with a sheet of plastic wrap and place in the refrigerator to marinate for 12 hours, making sure that the chicken stays in the marinade skin side down.
Preheat grill to medium heat, indirect fire, and oil grates. While grill is heating up, remove chicken from refrigerator and drain the chicken from the marinade. Discard marinade. Place the chicken, skin side down, over the direct fire. Grill for 5 minutes and turn over onto the bone side. Grill another 5 minutes. Move the grilled charred chicken to the non-heat side of the grill, leave the heat side on medium heat and close the lid. Roast the chicken for another 10 minutes until 165 degree internal temperature on an instant-read thermometer. Remove from the grill and set aside to rest 10 minutes. Serve warm.Â Â
Makes 4 servings.