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Recipe: Butterflied Grilled Chicken with Ginger-Citrus Marinade

Main Dishes - Chicken, Poultry
BUTTERFLIED GRILLED CHICKEN WITH GINGER-CITRUS MARINADE

"The citrus-ginger marinade makes this a zesty chicken dish to prepare on the grill. Since it is light in calories, I like to serve it with my corn pudding that marries together all the sweet tastes of summer."

3/4 cup canola oil
3/4 cup freshly squeezed orange juice
3 small lemons, thinly sliced
3 scallions, white and green parts, thinly sliced
6 tablespoons honey
One 3-inch piece fresh ginger, peeled and thinly sliced
Finely grated zest of 2 limes
3/4 teaspoon coarse salt
3/4 teaspoon freshly ground black pepper
One 3-pound chicken, backbone removed, butterflied

TO MARINATE THE CHICKEN:
In a large bowl, combine the oil, orange juice, lemon slices, scallions, honey, ginger, lime zest, salt, and pepper. Add the chicken and coat it with the marinade. Marinate, refrigerated, turning occasionally, for 4 hours or overnight.

WHEN READY TO COOK:
Remove the chicken from the refrigerator 15 minutes prior to grilling, turning the chicken over in the marinade one more time.

Preheat a grill to medium-high heat (450 -500 degrees F).

Remove the chicken from the marinade and reserve the marinade for basting. Pour the marinade in a small saucepan and boil for 2-3 minutes. Remove from heat and reserve for basting.

Place the chicken on the grill, breast side down, and cook for 5 minutes on each side to make grill marks. If cooking on a gas grill, turn off the middle burners and place the chicken in the middle. If using a charcoal grill, move the coals to one side and place the chicken on the side of the grill without any coals. Baste the chicken with the marinade, cover with a piece of aluminum foil, and press this down with a heavy oven-proof plate. Cook, covered, for about 20 minutes, then turn over and brush with more of the marinade, and continue to cook for 20 minutes more, until cooked through. Transfer the chicken to a cutting board. Cover with foil and let rest for at least 10 minutes.

Grill the lemon slices until they have grill marks.

TO SERVE:
Cut the chicken into 4 pieces and transfer to a serving platter, then garnish with the grilled lemon slices.

Makes 4 servings
Adapted from source: Mr. Sunday's Saturday Night Chicken by Lorraine Wallace
MsgID: 171539
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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