Tex-Mex Chicken
1 each 3-4 pound chicken, halved with back; bone removed
1 each lemon, halved


6 each garlic, cloves, crushed
1 tablespoon cayenne pepper
1 tablespoon white pepper
2 tablespoon paprika salt to taste

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.

Yield: 1 serving

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