Tex-Mex Chicken Recipe - Cooking Index
Tex-Mex Chicken Recipe - Cooking Index
| 1 | Chicken* | |
| 1 | Lemon - halved | |
| Marinade | ||
| 6 | Garlic - cloves, crushed | |
| 1 tablespoon | 15ml | Cayenne pepper |
| 1 tablespoon | 15ml | White pepper |
| 2 tablespoons | 30ml | Paprika salt to taste |
* 3 to 4 pounds -- halved with backbone removed
Wash chicken thoroughly. Pat dry.
Rub both sides with half a lemon.
In a small bowl mix garlic and spices. Rub mixture on both sides of chicken.
Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours.
Place the chicken halves, skin-side up, 4-5 inches from mesquite coals.
Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours.
Source:
Cooking Light, Nov/Dec 1994, page 152
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