Half Time Grilled Chicken

Half Time Grilled Chicken
Half Time Grilled Chicken. The Clorox Company
  • 2 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 2 hrs
  • Yield: Serves 4
These chicken halves get a good marinade before hitting the grill in a pan to prevent burning and to keep the chicken moist and tender.

What You'll Need

  • 1/3 cup/80 mL extra-virgin olive oil
  • 1/4 cup/60 mL peanut oil
  • 1/4 cup/60 mL chopped fresh parsley
  • 2 tablespoons/30 mL chopped fresh basil
  • 2 tablespoons/30 mL chopped fresh oregano
  • 2 tablespoons/30 mL fresh lemon juice
  • 2 tablespoons/30 mL Dijon mustard
  • 4 teaspoons/20 mL Worcestershire sauce
  • 4 teaspoons/20 mL brown sugar
  • 1 clove garlic, minced
  • 2 teaspoons/10 mL salt
  • 1/2 teaspoon/2.5 mL black pepper
  • 2 split chicken halves (about 3 pounds/1.4 kg)

How to Make It

Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a re-sealable GLAD Food Storage Bag and pour in the marinade. Seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.

Build a charcoal fire for indirect cooking in an outdoor grill. When the temperature is approximately 375 degrees F (190 degrees C), remove the chicken from the marinade and place the chicken halves, skin-side-up, in a nine-inch baking pan.

Pour the remaining marinade over the chicken. Place the pan over indirect heat, cover the grill, and cook for 2 hours or until the internal temperature of each thigh reaches 175 degrees F (80 degrees C). Baste with pan drippings before serving.