(NC) Natural gas stoves and grills allow you to cook with more even, direct and precise heat. It's easy to see why so many top chefs prefer to cook with natural gas. Some benefits include energy efficiency meaning lower energy bills, precise settings and temperature control, instant heat, increased food safety and using a reliable heating source.

Here's a delicious meal that you can prepare using natural gas, from Rob Rainford, Canadian celebrity chef and former host of License to Grill.

Grilled Lemon and Orange Zest Chicken

Serves 8

Ingredients:

• 1⁄2 cup (125 mL) olive oil

• 2 tbsp (30 mL) lemon zest, finely grated

• 4 tbsp (60 mL) fresh lemon juice

• 2 tbsp (30 mL) orange zest, finely grated

• 4 tbsp (60 mL) fresh orange juice

• 2 tbsp (30 mL) fresh rosemary, finely chopped

• 2 tbsp (30 mL) fresh thyme, finely chopped

• 4 cloves garlic, finely grated

• 2 chickens, each about 4lbs (1.8 kg), cut in half through the breast and backbone

• Kosher salt

• Freshly ground black pepper to taste

• 2 tbsp (30mL) parsley, finely chopped

• 1/2 tsp (2mL) dried red chili flakes

Directions:

1. Whisk together oil, lemon zest and juice, orange zest and juice, rosemary, and thyme until well combined. Reserve half of the mixture for the following day.

2. Place remaining citrus mixture, chicken and garlic in a very large re-sealable plastic bag. Give it a good massage through the bag and marinate in the fridge overnight.

3. Preheat your natural gas grill for cooking over indirect heat. You need a medium-high temperature of around 350°F (180°C) to grill the chicken.

4. Remove chicken from the marinade, discarding the used marinade. Season chicken with salt and pepper to taste.

5. Sear chicken halves by placing them skin side down on the hot side of the grill. Cook for five to six minutes. Turn each half through a quarter turn (from the 12 o'clock position to 3 o'clock). Cook for five to six minutes or until the skin is golden brown.

6. Flip each half over and move to the cooler side of the grill. Cook for 40 to 45 minutes or until the internal temperature reaches 170°F (76°C) and the juices run clear. Baste chicken during the last five minutes of cooking with the reserved citrus mixture.

7. Remove chicken halves from grill and let rest for five to 10 minutes before carving.

Attention editors: This article is for distribution in Ontario only.

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