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Tailgate Grilling Recipes #4

Half Time Grilled Chicken

Makes: 4 servings
Prep time: 8 to 12 hours for marinating)
Cook time: 2 hours


    ~ 6 tablespoons extra-virgin olive oil
    ~ ¼ cup peanut oil
    ~ ¼ 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 teaspoons salt
    ~ ½ teaspoon black pepper

~ 2 split chicken halves (about 3 pounds)


Grilled Chicken

Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a re-sealable GLAD Food Storage 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 degrees Fahrenheit, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a nine-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 degrees Fahrenheit. Baste with pan drippings before serving.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal


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