- 1/2 cup lemon juice
- 1/2 cup brown sugar
- 1 tablespoon fresh pressed garlic
- 1/4 cup Jack Daniel's (or other full-flavor, woody bourbon)
- Salt and fresh cracked pepper to taste
- 2 (3 pound) chickens, quartered
- 1/2 cup orange juice concentrate, thawed
- 1 teaspoon grated lime rind
- 1/4 cup lime juice
- The night before serving, combine the marinade in a large bowl or shallow glass pan.
- Rinse the chicken and pat dry. Add to the marinade, one piece at a time, turning to make sure each piece is thoroughly coated. Cover with plastic wrap and refrigerate 8 hours or overnight, turning occasionally.
- Prepare a charcoal fire. While coals are heating, bring the chicken to room temperature; drain and discard the marinade.
- In a small bowl, whisk together the orange juice and lime rind. Set aside.
- When coals are hot (with a red glow and thin layer of gray ash) grill the chicken, skin-side down, 8-12 minutes or until the skin is crisp and the juices run clear when the meat is pierced. Turn occasionally and baste frequently with the reserved orange juice mixture.
- Transfer the chicken to a platter.
- Combine the lime juice with the remaining orange juice mixture and pour over the chicken to serve.
Posted by philocrates at Recipe Goldmine May 14, 2001