GLENN’S MEXICAN STYLE ORANGE CHICKEN

 

1 WHOLE CHICKEN, CUT OUT BACK BONE AND SPLAY OPEN, WASH AND SET ASIDE

 

MIX

  • 1 CUP OF ORANGE JUICE
  • ½ CUP APPLE CIDER VINEGAR
  • 1 TBLS SALT
  • 1 TBLS CINNAMON
  • 1 TBLS CUMIN
  • 2 TBLS GROUND CHIPOLTLE PEPPER

 

POUR MIXTURE OVER CHICKEN

MARINATE FROM 1 HOUR TO ALL DAY

PLACE ON HOT BBQ

OR

BAKE IN 425 F OVEN FOR APPRX 40 MINUTES

SKIN WILL GET CRISPY INSIDE IS JUICEY