My H-E-B Texas Life Magazine
2 Tbsp. each: chopped garlic, rosemary, thyme, grated lemon peel,
1/2 c. chopped cilantro,
• juice of 4 lemons,
1 tsp. kosher salt,
1/2 c. H-E-B Blossom Honey,
4 split chicken halves,
2 lemons, thin sliced for garnish,
1 Combine garlic, rosemary, thyme, lemon peel, cilantro, lemon juice, kosher salt and honey in a jumbo zipper bag. Place split chickens in the bag, seal, turn to coat and marinate 2 hours or overnight.
2 Line one half of grill bottom with heavy-duty foil with edges turned up like a pan. Prepare gas or charcoal on other side for indirect grilling (300°F). Place chicken, skin side down, on the indirect side of grill, close lid and grill for 1 hour. Add 4-5 charcoal briquettes or lumps every 30 minutes if using a charcoal grill. Turn chicken over, close lid and grill for 1 more hour or until juices run clear from thickest part (at an internal temperature of 170°F). Place grilled chicken on a cutting surface and cut each half hen in two portions. Trim excess fat off portions and arrange on a platter and garnish with lemon slices.
Calories: 110, Total Fat: 2g, Cholesterol: 55mg, Sodium: 160mg, Carbohydrates: 10g, Sugar: 9g, Protein: 12g