Hawaiian Grilled Chicken
 |
Ingredients:
|
Preparation:
- Wash chicken and place both halves in a large Ziploc bag.
- Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
- Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.
- Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. When grilling, set chicken on opposite side of the coals to avoid flare-ups.
- At start of cooking, brush chicken with marinade - then discard it. Do not use marinade while cooking for safety's sake.
- For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
- Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again.
- Cook for another 10 minutes or so until chicken is done. See that the juice no longer runs pink.
