A Whole Chicken on the Grill

Name: A Whole Chicken on the Grill
Ingredients: 1 whole chicken (2½ to 3 pounds), well rinsed, patted dry, and untrussed; 1 whole chicken (2½ to 3 pounds), well rinsed, patted dry, and untrussed; Freshly ground black pepper, to taste; 1 teaspoon cayenne pepper; ½ cup tomato paste; ½ cup red wine vinegar; ½ cup fresh orange juice

Preparation info

3 to 4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Even without a spit, you can enjoy a moist, flavorful grilled chicken, complete with succulent juices. Don’t truss this bird, because the legs won’t cook evenly if they are pressed up against the body.

Ingredients

½ cup fresh orange juice
½ cup red wine vinegar
½ cup

Main course
Gluten-free

Method

Prepare hot coals for grilling.
Stir all the ingredients, except the chicken, together in a bowl until smooth.
Brush the chicken well with the sauce.
Grill the chicken over low heat, preferably covered, for about 1 hour and 10 minutes (turn the chicken a quarter turn and brush it with sauce every 15 minutes).
Let the chicken stand