Ingredients

• 1 (3-4-lb.) chicken, quartered
• 3 bay leaves
• 25 cloves garlic, peeled
• 2 tsp. kosher salt, plus more to taste
• 1 cup fresh orange juice
• ¹⁄₂ cup sherry vinegar
• 2 tbsp. freshly ground black pepper
• 2 tbsp. Worcestershire sauce
• 2 tbsp. ground allspice

Instructions

1. Place chicken and bay leaves in a bowl. Purée garlic, salt, and 2 tbsp. water in a food processor to a smooth paste. Add juice, vinegar, black pepper, Worcestershire, and allspice; purée until smooth. Rub mixture over chicken. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see Grilling 101. Remove chicken from marinade; grill on hottest part of grill, flipping once, until slightly charred and cooked through, 25-30 minutes, or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If the outside starts to burn before the chicken is fully cooked, move to the cooler side of the grill until done.