Serves: 8
Total Calories: 92
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove and discard the backbones and cut the chickens in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique).
Place the chicken halves in a large, resealable plastic bag and pour in the marinade. (If one bag isn't large enough, use two and divide the marinade.) Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 24 hours, turning occasionally.
Remove the chicken halves from the bag and discard the marinade. Grill, skin side up, over Indirect High heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 45 minutes to 1 hour. Remove the chicken from the grill and allow to rest for about 5 minutes before cutting into serving pieces. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Halved Chicken With Mustard Marinade recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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