Serves: 4
Total Calories: 306
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing the backbone and flattening it (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique).
Place the chicken in a large, resealable plastic bag and pour in 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 4 to 6 hours, turning occasionally.
Remove the chicken from the bag and discard the marinade. Grill, skin side up, over Indirect High heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 45 minutes to 1 hour. The juices should run clear and the meat should no longer be pink at the bone. Remove 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 Pollo Diablo recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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