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Ingredients
- INGREDIENTS
- 1 (3-4-lb.) chicken, quartered
- 3 bay leaves
- 25 cloves garlic, peeled
- 2 tsp. kosher salt, plus more to taste
- 1 cup fresh orange juice
- 1/2 cup sherry vinegar
- 2 tbsp. freshly ground black pepper
- 2 tbsp. Worcestershire sauce
- 2 tsp. ground allspice
Preparation
Step 1
1. Place chicken and bay leaves in a bowl. Purée garlic, salt, and 2 tbsp. water in a food processor to a smooth paste. Add juice, vinegar, black pepper, Worcestershire, and allspice; purée until smooth. Rub mixture over chicken. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see
This chicken turned out great. I still don't get why the recipe would say "rub". A "rub" to me are dry spices. But whatever. Won't matter anyway. This turned out to be a marinade as I said in previous comment. I put marinade and chicken thighs in a large Ziploc bag and put it in the fridge overnight. I cooked it on the grill for 25 minutes. Turning chicken once after 12 minutes. Always keeping a close watch on it. I turned heat down to low and cooked it for another 15 minutes. Turning chicken once. It turned a nice dark golden brown color towards the end. It had a nice garlic flavor which was not overpowering to me. I served this chicken with some spicy brown rice and green beans sauteed in butter and simple seasoning of salt and pepper. I will put this recipe in my "cook again" file. This recipe would probably work well in the oven. I will give it a try once it is too cold to grill.