Grilled Garlic Chicken

• 2 (4-pound) chickens, cut up
• 1 bunch scallions, minced
• 6 garlic cloves, peeled and finely chopped
• 2 cups orange juice
• 1/4 cup cider vinegar
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper flakes

1. Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180u0b0F on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400u0b0F oven for 35 to 45 minutes.
2. Serve half the chicken hot and reserve the rest for another use

chickens, scallions, garlic, orange juice, cider vinegar, oregano, kosher salt, red pepper

Taken from www.epicurious.com/recipes/member/views/grilled-garlic-chicken-1243591 (may not work)