** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.
2. Tuck wing tips behind back; flatten to 1 layer.
3. Place in shallow casserole. Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper.
4. Pour over chicken; cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours.
5. Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat.
6. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.
7. Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185F 85C.
8. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Oranges, Vinegar allergies.
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