• 1 whole chicken, about 4 lbs. each, halved, with backbone removed
• 1 lemon, halved
• 6 cloves garlic, crushed
• 1 Tbs. cayenne pepper
• 1 Tbs. white pepper
• 2 Tbs. paprika

Wash chicken thoroughly and pat dry. Rub both sides with lemon. Combine remaining ingredients and salt to taste in a bowl. Rub mixture on both sides of chicken. Place chicken halves in a baking dish skin side up. Marinate in refrigerator 24 hours or overnight. Prepare grill. Place chicken halves about 5 inches from coals, skin side up. Cover and grill 1-1/2 hours, turning every 20 minutes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 504, fat 36.0g, 65% calories from fat, cholesterol 163mg, protein 39.1g, carbohydrates 5.4g, fiber 1.6g, sugar 1.4g, sodium 153mg, diet points 13.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.1, Lean meat: 5.6, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Pinot Noir, or Chablis.