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Raciónes: 4

Ingredientes

Cost per serving $1.23 view details

Direcciones

  1. With kitchen scissors or possibly chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.
  2. Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.
  3. Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper. Pour over chicken; cover and marinate in refrigerator, turning often, for at least 4 hrs or possibly up to 24 hrs.
  4. Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add in soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.
  5. Transfer to direct heat; cook for 10 min per side or possibly till meat thermometer inserted in thigh registers 185F 85C.
  6. Remove to platter and tent with foil; let stand for 10 min before cutting into quarters.
  7. Margaret Fraser "More From Your Barbecue: Smoky Grilling"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 342g
Recipe makes 4 servings
Calories 788  
Calories from Fat 539 68%
Total Fat 60.08g 75%
Saturated Fat 14.31g 57%
Trans Fat 0.35g  
Cholesterol 231mg 77%
Sodium 218mg 9%
Potassium 595mg 17%
Total Carbs 0.24g 0%
Dietary Fiber 0.1g 0%
Sugars 0.0g 0%
Protein 57.4g 92%
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