Instructions: Use a large knife to split the chickens down the middle into two halves. Rinse well and pat dry with paper towels. Place the chickens in a large bowl or two large plastic food bags.

Puree the orange juice, onion, garlic, herbs and spices in a food processor or blender. Pour over the chickens and rub to coat them thoroughly. Cover tightly or close the bags and refrigerate at least 4 hours (or, preferably overnight), turning the chickens several times.

Prepare a charcoal grill or heat a gas grill to medium. Remove the chickens from the marinade. Lightly spray the chickens with oil and place them on the grill skin-side up. Cover and grill for 20 minutes.

Baste chickens with marinade, then turn chickens over. Continue grilling, basting occasionally with the remaining marinade, until thigh juices run clear when pierced with a knife, 15 to 25 minutes more.

Remove the chickens to a cutting board and cut each in half. Serve garnished with grilled green onions, if you wish.

This recipe yields 6 servings.

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