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Ingredients
- 1 clove Garlic Fresh minced
- 2 tablespoons Basil fresh,chopped
- 2 tablespoons Oregano fresh, chopped
- 2 tablespoons Dijon Mustard
- 2 tablespoons Lemon Juice fresh squeezed
- 2 teaspoons Salt
- 4 teaspoons Brown Sugar
- 4 teaspoons Worcestershire sauce
- 6 tablespoons Extra Virgin Olive Oil
- 1/2 cup Parsley fresh, chopped
- 1/4 cup Peanut Oil
- 1/2 teaspoon Black Pepper
- 3 pounds Chicken Breast
Ingredients
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Instructions
- Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a resealable plastic bag and pour in the marinade. Seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.
- Build a charcoal fire for indirect cooking in an outdoor grill. When the temperature is approximately 375˚F, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a 9-inch baking pan. Pour the remaining marinade over the chicken. Place the pan over indirect heat, cover the grill, and cook for 2 hours or until the internal temperature of each thigh reaches 175˚F. Baste with pan drippings before serving.