2 medium, whole chickens (3- 3 ½ lbs each)
Pepperheads Wild Garlic Salsa

(For the marinade….)
1 small onion (roughly chopped)
10 cloves garlic (roughly chopped)
1 1/3 cups fresh squeezed orange juice
½ tsp. (each) dried thyme, marjoram & oregano
4 bay leaves (broken)
1 (generous) tsp salt
½ tsp freshly ground black pepper

CHICKEN 'CHOP' ~ on each, cut down the backbone, through the joints where the legs attach, then through the ribs; remove the backbone. Open the chicken out flat on the cutting board, skin-side up, and press on the breastbone to loosen it so the chicken will lie flat. Make a small incision through the skin toward the bottom of each thigh & press the end of the nearest drumstick through it (this will hold the leg in place as the chicken is grilled). Place both chickens in a large bowl.

MARINATING ~ Puree all the marinade ingredients in a blender or food processor, pour over the chickens & rub them to coat thoroughly. Cover and refrigerate overnight (or 4 hours if you are in a hurry), turning the chickens several times.

GRILLING & SERVING ~ At least an hour before serving, light your charcoal and let it burn until the coals are medium-hot. Lightly oil the grill and place about 8" over the coals. Lay the chickens on the grill, skin-side up, and grill for 35-45 minutes, basting with leftover marinade & turning them every 10 minutes. Cook until tender and a fork pricked deep into the thighs brings up clear (not pink) juices. (Optional - during the final 10 minutes of cooking, grill the Baby Onions ~ see 'Charcoal-Grilled Baby Onions With Lime' on this page.) Cut chickens into quarters, lay on a warm platter & serve. Works well with Pepperheads Wild Garlic Salsa, steaming corn tortillas or grill-roasted corn