Half Time Grilled Chicken

Half Time Grilled Chicken
Half Time Grilled Chicken. The Clorox Company
  • Total: 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.

Nutritional Guidelines (per serving)
1188 Calories
79g Fat
22g Carbs
96g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)