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<blockquote data-quote="moreluck" data-source="post: 364088" data-attributes="member: 1246">Grilled Garlic Chicken&nbsp;2 (4-pound) chickens, cut up1 bunch scallions, minced6 garlic cloves, peeled and finely chopped2 cups orange juice1/4 cup cider vinegar2 teaspoons dried oregano2 teaspoons kosher salt1/2 teaspoon crushed red pepper flakes&nbsp;Place the chicken pieces in 1 or 2 large resealable plastic bags and add therest of the ingredients. Shake to mix. Refrigerate at least 1 hour orovernight.Fire up a grill to medium heat or until the coals are lightly coveredwith ash. Cook the chicken skin-side up for 20 minutes. Turn and cook anadditional 15 to 20 minutes or until the juices run clear when a thigh ispricked with a fork; it should register 180°friend on an instant-read thermometer.Alternatively, roast the chicken uncovered in a preheated 400°friend oven for 35 to45 minutes.Serve half the chicken hot and reserve the rest for another use.&nbsp;Yield: 4 servings, with leftovers</blockquote>

[QUOTE="moreluck, post: 364088, member: 1246"] Grilled Garlic Chicken 2 (4-pound) chickens, cut up 1 bunch scallions, minced 6 garlic cloves, peeled and finely chopped 2 cups orange juice 1/4 cup cider vinegar 2 teaspoons dried oregano 2 teaspoons kosher salt 1/2 teaspoon crushed red pepper flakes Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180°friend on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400°friend oven for 35 to 45 minutes. Serve half the chicken hot and reserve the rest for another use. Yield: 4 servings, with leftovers [/QUOTE]

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