Tex-mex chicken

Yield: 1 Servings

Measure Ingredient
1 each 3-4 pound chicken, halved with backbone removed
1 each Lemon, halved
6 eaches Garlic, cloves, crushed
1 tablespoon Cayenne pepper
1 tablespoon White pepper
2 tablespoons Paprika Salt to taste

MARINADE

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 1½ hours.

Similar recipes