Tex-mex chicken
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.