Tex-Mex Chicken
 
      1 ea 3-4 pound chicken, halved           1 ea Lemon, halved
           -with backbone removed        

----------------------------------MARINADE----------------------------------
      6 ea Garlic, cloves, crushed             2 tb Paprika
      1 tb Cayenne pepper                           -Salt to taste
      1 tb White pepper                   
 
  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, skin-side up, in a shallow baking dish.  Allow
  the chicken to stand covered in refrigerator for 24 hours.  Place the
  chicken halves, skin-side up, 4-5 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 1/2 hours.

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