Marinade:
½ cup fresh lemon juice
½ cup brown sugar
3 garlic cloves, squeezed through
a garlic press
¼ cup bourbon, such as Jack
Daniel’s
Salt and freshly ground pepper
2 3-pound chickens, quartered
¾ cup orange juice concentrate,
thawed
2 teaspoons grated lime rind
¼ cup fresh lime juice
The night before serving: Combine the marinade ingredients. Place the chicken in a large, shallow glass or enamel pan with the marinade, turning to coat each piece. Cover and refrigerate 8 hours or overnight, turning occasionally.
Prepare a charcoal fire. Meanwhile, bring the chicken to room temperature; drain off and discard the marinade.
Combine the orange juice concentrate and lime rind in a small bowl. Measure out ¼ cup of the mixture, and set aside.
When the coals are hot, with a red glow and a thin layer of grey ash, grill the chicken, skin side down, turning occasionally and basting frequently with the orange-lime mixture. Cook until the skin is crisp and the juices run clear (not pink) when meat is pierced, 8 to 12 minutes.
Transfer to a platter. Combine the fresh lime juice with the reserved orange-lime mixture; pour over the chicken to serve. Makes 6 servings.