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
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.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.
Serve half the chicken hot and reserve the rest for another use.
Yield: 4 servings, with leftovers
Jane Kirby
