Recipe: Grilled Tequila Sunrise Chicken (using orange juice and grenadine)

GRILLED TEQUILA SUNRISE CHICKEN

2 roasting chickens (3- to 4-pounds each)
3 bunches scallions, ends trimmed
1 1/2 cups fresh orange juice
1 cup tequila
1/2 cup grenadine
1 small white onion, roughly chopped
8 cloves garlic, roughly chopped
1 teaspoon salt plus extra
Freshly ground pepper
Olive oil
Lime wedges (for serving)

Use a large knife or poultry shears to split each chicken down the middle into 2 halves. Pat the chickens dry with paper towels, and place the chickens and scallions in a large bowl or 2 large resealable bags.

In a medium bowl, whisk together the orange juice, tequila, grenadine, onion, garlic, salt and pepper. Pour the marinade over the chickens and scallions, and turn them several times to coat. Cover the container, and refrigerate at least 4 hours or overnight, turning the chickens several times.

WHEN READY TO COOK:
Build a charcoal fire, or preheat a gas grill.

Remove the chickens and scallions from the marinade, and discard it. Lightly brush the chickens and scallions with oil, and season with salt.

Place chickens on the cooking grate, breast-side up over indirect medium heat. Cover, and grill for 30 to 45 minutes, or until they register 180 degrees F in the thickest part of the thigh and the juices run clear. Remove the chickens from the grill, and let them rest for 10 minutes.

While the chickens rest, grill the scallions over direct medium hear for 6 to 8 minutes, turning occasionally until browned in spots and wilted.

Serve the chicken hot, garnished with scallions and lime wedges.

Makes 6 servings
Source: Elizabeth Karmel, Chile Pepper Magazine, June 2006