| Ingredients: 1/4 Cup(s) oil, olive 1 Tablespoon(s) kosher salt 4 Clove(s) minced garlic 1 1/2 Teaspoon(s) orange zest 1 Teaspoon(s) lemon zest 1 1/2 Teaspoon(s) cumin 3/4 Teaspoon(s) cinnamon 1/2 Teaspoon(s) freshly ground black pepper 1/8 Teaspoon(s) cayenne pepper 4 1/2 Pound(s) chicken, fryer |
Directions:
Make the marinade combining .25 cup olive oil, 1 tbsp kosher salt, 4 minced garlic cloves, 1.5 tsp orange zest, 1 tsp lemon zest, 1.5 tsp cumin, .75 tsp cinnamon, .5 tsp pepper, 1/8 tsp cayenne. Mix and set aside. Put 1 cup of wood chips in a foil packet with two slits. Break down a 4 pound chicken into parts. Cut slices in the skin. Place in a zip lock bag with the marinade and let sit in the fridge for 1 to 24 hours. Place the foil packet over the hot side. Cook the chicken on the cold side. Cover the grill and cook at 350 to 400 for about 25 minutes. The breast meat should come to 150 and the thighs to 175. Remove each piece when done. Serve with orange slices. Return the chicken to the grill over direct heat to char. |