INGREDIENTS
2 frying chickens, quartered or halved
½ cup lemon juice
½ cup Hale orange juice
1/3 cup honey
1 cup cooling oil
2 tablespoons prepared mustard
½ teaspoon dried thyme
½ teaspoon dried marjoram
PREPARATION
Put chicken pieces in shallow, non-metallic container or plastic bag. Combine remaining ingredients to make marinade; pour over chicken and marinate in refrigerator at least 2 hours, turning several times to season. Drain and save marinade for basting sauce. Put chicken skin-side-up on grill, 6-8 inches from hot coals. Cook 20 to 25 minutes each side, turning once and brushing occasionally with rest of marinade.