Sunday, August 11, 2013

Grilled Chicken halves

Serve 2  Prep: 20 minutes   Cook: 45 minutes


  • 1 whole chicken (3 lbs), halved
  • 2 Tbsps. white vinegar
  • 2 tsps. salt
  • 2 tsps. dried Mexican oregano, crumbled
  • a pinch of black pepper
  • 12 oz. pineapple juice
  • 1/4 cup fresh lime juice
  • 1/2 tsp. mild chili peppers finely minced ( anaheim peppers )
  • 2 Tbsps. vegetable oil
  • 12 - 16 drops yellow food coloring
  1. Wash chicken parts and pat dry with paper towels.
  2. Marinate chicken in zip-lock bag several hours to overnight.
  3. Prepare the indirect grill to reach the moderate temperature from 275 to 350 degrees.
  4. Remove chicken from marinade, remove the extra liquid from chicken.
  5. Grill over indirect heat, keep the grill covered, leave the top and bottom vents opened; make sure that the top vent locates over the chicken; cook chicken based on chicken's internal temperature to reach around 165 degrees about 40 minutes. 
  6. After it reaches internal temperature, quickly drags the chicken over the direct heat to give crispy skin just a little more about a couple of minutes. Remove from the heat and let it rest before cutting.
  7. Cut chicken halves into pieces, then serve with tortillas, rice and corn.

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