Recipe - Tex-Mex Chicken

1 34 pound chicken, halved
with backbone removed
1 Lemon, halved

MARINADE
6 Garlic, cloves, crushed
1 tablespoon Cayenne pepper
1 tablespoon White pepper
2 tablespoon 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, skinside up, in a shallow baking dish. Allow the
chicken to stand covered in refrigerator for 24 hours. Place the chicken
halves, skinside up, 45 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 One half hours.

Posted to MealMaster Recipes List, Digest #166

Date: Sat, 15 Jun 1996 08:59:33 0700

From: cstarz@teleport.com (Carey Starzinger)