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Tex-Mex Chicken

none

1 each 3-4 pound chicken; halved with
; backbone removed
1 each lemon; halved
***MARINADE***
6 each Garlic; cloves, crushed
1 tablespoon cayenne pepper
1 tablespoon white pepper
2 tablespoons paprika salt to taste

Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours. Place the chicken halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours. Posted to the BBQ List by Carey Starzinger on Jun 15, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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