Hands-On Time: 15m
Total Time: 2hr 00m
Ingredients
* 2 4-pound chickens, cut up
* 1 bunch scallions, minced
* 6 garlic cloves, peeled and finely chopped
* 2 cups orange juice
* 1/4 cup cider vinegar
* 2 teaspoons dried oregano
* 2 teaspoons kosher salt
* 1/2 teaspoon crushed red pepper flakes
Directions
1. Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.
2. Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180° F on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400° F oven for 35 to 45 minutes.
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