Galveston-Style Tex-Mex Chicken
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INGREDIENTS 3-1/2 to 4 pound chicken, backbone removed, halved
1 lemon, halved
6 garlic cloves, finely chopped
1 tablespoon cayenne pepper
2 tablespoons paprika
SaltRub each chicken half well on both sides with half of a lemon. Rub each half with the garlic, then rub in the cayenne pepper and paprika. Place the chicken halves, skin side up, in a shallow baking dish. Let the halves stand, uncovered, in a cool place - not the refrigerator - for 24 hours.
Place the chicken halves, skin side down, on a rack high above the coals of a covered grill. Cover and grill, turning the halves several times, until the chicken is tender - about 1-1/2 hours.
Serves 4