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Prep 1hr5min
Total2hr5min
Ingredients8
Servings4
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Ingredients
3/4
cup water
1/3
cup olive or vegetable oil
Grated fresh peel from 1 lemon (about 2 tablespoons)
1/4
cup fresh lemon juice
1
tablespoon garlic-pepper blend
1
teaspoon salt
4
cloves garlic, finely chopped
1
cut-up whole chicken (3 to 3 1/2 lb)
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Steps
1
In 1-gallon resealable heavy-duty plastic food-storage bag, mix all ingredients except chicken. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally, to marinate.
2
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade.
3
Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
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Garlic-pepper blend is a combination of garlic powder, salt and pepper. Look for the seasoning in the dry spices and herbs section of the grocery store.
Serve with couscous and sliced zucchini, summer squash and carrots.
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