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