2 whole roasting chicken, without skin , 2 1/2 pounds each, cut into 6 pieces
6 medium garlic cloves , mashed
1 tsp black pepper
1 tsp salt
1 tsp paprika
1 small onions , 4 ounces, cut in half and very thinly sliced
1/2 cup orange juice
1 tsp grated orange peel
1/3 cup chopped parsley , minced
3 tbsp olive oil
Trim away any visible fat from the chicken; remove and throw away the skin.
Rinse the chicken and pat dry with paper towels.
Place the chicken pieces in a baking pan, sprinkle with the garlic, and toss to coat.
Season the chicken with salt (optional), pepper, and a fair sprinkling of paprika.
Top the chicken with the onions.
Drizzle the orange juice over the chicken and sprinkle on the zest.
Add the parsley and toss again.
Drizzle with olive oil and again toss to coat the chicken.
Cover and refrigerate the chicken overnight or for up to 24 hours.
Light a grill or preheat the broiler.
Grill or broil the chicken for about 12 minutes per side, turning once, until juices run clear when the chicken flesh is pierced with sharp knife.
Serve the chicken hot off the grill or grill ahead and serve the chicken cold.
- Serving size
- 1 cup
- Amount Per Serving
- Calories 222.6
- Total Carbs 2.4g
- Dietary Fiber 0.3g
- Sugars 1.2g
- Total Fat 8g
- Saturated Fat 1.5g
- Unsaturated Fat 6.5g
- Potassium 0mg
- Protein 32.6g
- Sodium 131mg
- Dietary Exchanges
- 1 Fat
- 3 1/4 Meat