Serves 4-6
3-4 pounds skin on, bone in chicken pieces (more if needed)
Garlic Citrus Pepper Seasoning
2 Tbsp vegetable oil
Preheat grill to medium heat.
Prepare chicken pieces by cutting three diagonal slashes in the skin of each piece of chicken to help render the fat. This helps to crisp the skin. In a large bowl, combine the vegetable oil and enough Garlic Citrus Pepper to coat all chicken pieces evenly. Cover bowl and refrigerate for 30 minutes. Arrange chicken pieces on the grill. Turn chicken as it browns until an internal temperature of 175 degrees is reached or juices run clear.
If taking on the trail, refrigerate immediately after it has cooled, wrap in foil and place in sealed bags. Heat over the camp fire just to take the chill off the chicken.
