Cuisine, June 1979
1 hour — 8 Servings | ||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine all ingredients except chicken in small bowl. Pour marinade over chicken in large shallow baking dish. Turn chicken to coat with marinade. Refrigerate covered, turning chicken occasionally, 1 to 2 days. Heat coals and grill, or heat gas or electric grill to medium. Remove chicken from marinade; Pat dry; reserve marinade. Place chicken on rack; cover grill. Roast, basting occasionally with marinade, until juices run clear when thickest part of the chicken is pierced with fork, 30 to 40 minutes. |
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NotesPreparation time does not include marinating time. Chicken can be cooked on uncovered grill; turn chicken after 30 minutes. |