OK, this is probably Mark's favorite dish when it comes to chicken, but it is a Sat/Sun dish since it takes a bit of time to marinate and a bit of time to cook. But trust me, this is SO worth the time and wait!!
1 small whole chicken (Perdue oven roaster size)
12 to 15 lemons
2 to 3 Tablespoons red pepper flakes
1 Tablespoon olive oil
Salt/Pepper to taste
1 or 2 shots of premium tequila
Take the chicken and cut out the back bone. Turn the chicken over and press down to break the breast bone. Cut off the popes nose.
Slice 1/2 lemon into thin slices, work 2 to 3 slices between the breast meat and skin. Juice the remaining lemons, add the pepper flakes and olive oil. Drink a shot of tequila.
Feel tender?
Marinate the chicken in the lemon juice mixture for at least 4 hours and up to 8, in the fridge.
Preheat a gas grill to a high temperature, 500 degrees. Turn off 1 side of the burners and create a indirect spot for cooking the chicken.
Place the chicken skin side up on the indirect spot of the grill and close the lid, cook 2 to 3 hours based on the size of your chicken. Make sure the chicken is to temperature and the juices run clear. The skin should be crispy and the lemons should melt into the breast meat.
Drink the 2nd shot of tequila.
Cut the chicken in half and serve with a wedge of lemon a 3rd shot of tequila in your favorite margarita. You'll both be tender and spicy.
Enjoy!!
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