Source: dLife

Orange juice, garlic, and onions make a zesty marinade for this grilled chicken.

Servings

2 whole roasting chicken, without skin , 2 1/2 pounds each, cut into 6 pieces
6 medium garlic cloves , mashed
1 tsp black pepper
1 tsp salt (optional)
1 tsp paprika
1 small onions , halved and thinly sliced
0.5 cup orange juice
1 tsp grated orange peel
0.33 cup chopped parsley
3 tbsp olive oil

1 Skin and trim chicken. Cut into 6 pieces per chicken
2 Rinse chicken and pat dry with paper towels.
3 Place chicken in baking pan. Season with the garlic, pepper, paprika and salt (optional).
4 Top the chicken with onions.
5 Drizzle orange juice over chicken. Sprinkle with zest.
6 Sprinkle parsley over chicken.
7 Drizzle with olive oil.
8 Cover and refrigerate chicken overnight or for up to 24 hours.
9 Preheat grill or broiler.
10 Grill or broil chicken 12 minutes per side, turning once, until juices run clear when the chicken is pierced.
11 Chicken can be served hot or cold.