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Tex-Mex Chicken
Ingredients:
1 each 3-4 pound chicken -- halved with
-- backbone 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
Instructions:
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. Posted to the
BBQ List by Carey Starzinger on Jun 15, 1996. |
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