Serves     8-10

Ingredients

2 small split chickens, total weight about 7 lbs., or equal weight of other parts
8 cloves garlic, minced
½c cider or rice vinegar
½c orange juice
½c olive oil
1t each dried thyme, oregano and marjoram
¼t salt
¼t ground black pepper

Directions

In a bowl, mix thoroughly together marinade ingredients. In a large, non‐reactive container (I used a couple of lasagna pans), place a small amount of marinade in the bottom of the container. Place chicken parts on top of marinade and pour the rest over. Cover tightly and allow to marinate for at least 6 hours, turning once. Preheat grill (you will want to cook this over indirect, medium heat). Remove chicken from marinade and place on grill. Cook for about 45 minutes, turning the pieces a couple of Gmes and basting with the marinade after the first turn ONLY. Discard marinade. Poke the thigh with a fork near the end of the cooking time and if the juice runs clear, the chicken is done.

Country:
Mexico


Notes and Instructions

The smell of this cooking is likely to bring your neighbors around asking what’s for dinner! Use whatever cut of chicken you like, or even Rock Cornish
game hens, cut in half. Couldn’t be easier, and just in time for grilling season. Serve with salsa, or without your choice. Hot tortillas would also be nice.

NOTE: If you don’t usually have orange juice around, one easy way to have it readily available for recipes is to buy a small can of frozen orange juice concentrate and mix one rounded tablespoonful per cup of water. Voila!