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Ingredients
- 6 Tbsp. olive oil
- 1/4 cup peanut oil
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh oregano
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 4 tsp. dark brown sugar
- 4 tsp. Worcestershire
- 1 garlic clove, minced
- 2 tsp. table salt
- 1/2 tsp. black pepper
- 1 (3- to 3 1/2-lb.) whole chicken, halved
- 1 cup hickory chips
Details
Preparation
Step 1
1. Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.
2. Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°. (Go to southernliving.com/bbq chicken for gas grill instructions.)
3. Place chicken, skin-side up, in a 13- × 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.
4. Grill, covered with grill lid and maintaining internal temperature at 300°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken.
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