BBQ |
Tex-Mex Chicken |
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| 1 each 3-4 pound chicken, halved with back; bone removed 1 each lemon, halved Marinade: 6 each garlic, cloves, crushed 1 tablespoon cayenne pepper 1 tablespoon white pepper 2 tablespoon paprika salt to taste |
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Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours. Place the chicken halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours. |
