Grilled Chicken halves w/ Fresh Herb marinade

By Nitaj3

Ingredients

• Marinade:
• 2 split chicken halves (about 3 pounds)
• 6 tablespoons extra-virgin olive oil
• 1/4 cup peanut oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 4 teaspoons Worcestershire sauce
• 4 teaspoons brown sugar
• 1 clove garlic, minced
• 2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a resealable plastic 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˚F, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a 9-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˚F. Baste with pan drippings before serving.