Half Chicken Dinner Recipe
Ingredients
| Marinade | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), smashed | |
| Tarragon | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Ginger | 1 Tablespoon, chopped | |
| Oil | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| Recipe | ||
| Chicken | 3 Pound, cleaned | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat barbecue at LOW.
Mix all marinade ingredients together and set aside.
Prepare chicken halves as described in Technique.
Place chicken in large roasting pan and pour in marinade; refrigerate 30 minutes.
Place chicken halves (bone side down) on hot grill.
Cover and cook 30 minutes.
Baste and season occasionally but do not turn halves over.
Now place halves with breast side down on grill.
Continue barbecuing covered for another 30 minutes.
Baste occasionally and turn halves over often.
Mix all marinade ingredients together and set aside.
Prepare chicken halves as described in Technique.
Place chicken in large roasting pan and pour in marinade; refrigerate 30 minutes.
Place chicken halves (bone side down) on hot grill.
Cover and cook 30 minutes.
Baste and season occasionally but do not turn halves over.
Now place halves with breast side down on grill.
Continue barbecuing covered for another 30 minutes.
Baste occasionally and turn halves over often.
Chef
