Recipe - Bar-B-Q: Golden Chicken

1 Chicken, [3 lb]
1 Orange
1/3 cup White wine vinegar
One fourth cup Vegetable oil
1 tablespoon Fresh thyme, chopped
One fourth teaspoon Black peppercorns,
coarsely cracked

With kitchen scissors or chef's knife, cut along each side of chicken's
backbone; remove backbone and trim visible fat.

Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.

Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and
pepper. Pour over chicken; cover and marinate in refrigerator, turning
often, for at least 4 hours or up to 24 hours.

Reserving marinade, place chicken, skin side down, on greased grill over
mediumlow indirect heat. Add soaked wood chips. Cover and cook for 1 hour,
turning and basting with marinade halfway through.

Transfer to direct heat; cook for 10 minutes per side or until meat
thermometer inserted in thigh registers 185F 85C.

Remove to platter and tent with foil; let stand for 10 minutes before
cutting into quarters.

Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g carbohydrate
good source iron.

Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini