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Orange Chicken Recipe

Ingredients:

1 whole chicken, preferably pasture-raised
salt brine
1 fresh orange

Rub:

1 teaspoon cumin
2 teaspoons onion powder
1 teaspoon paprika
3 teaspoons salt
3 or 4 twists freshly ground pepper
2 teaspoons garlic powder
1 teaspoon cinnamon

Procedure:

Soak whole chicken in salt brine 6-8 hours or overnight. Remove chicken and rinse with fresh water. Remove backbone and about 3/4 of breastbone to butterfly chicken.

Mix all rub ingredients together and rub over both sides of chicken. Place chicken on grill directly over hot coals, skin side down. Sear and then flip over. (Takes about 5 minutes per side.) Move over to indirect cooking. Turn chicken periodically, each time squeezing orange juice from fresh orange onto the chicken. Grill until 165° F on meat thermometer. Remove from grill. Cover with foil and let set for 5 minutes before serving.

I found this recipe in the bottom of an old refinished desk. How long it had suffered there—alone and unnoticed—I don't know. But this whole chicken recipe seems to have had a famous history. The note claimed it won first place in a cookout contest. It was written by Kristal Miler from Clarke County in Iowa. You bet, Iowans know how to cook chicken! I think the recipe was from an old Farm Bureau paper.

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