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1 3-5 pound free range chicken/whole or parts

1/2 bottle Italian Dressing or Balsamic Vinegrette

!/2 teaspoon cracked black or red flake pepper

Marinate chicken for at least 6 hours in dressing-turning at least once per hour. 

For whole chicken you will grill over a drip pan using indirect heat.  Pour the other half of bottle of marinade into empty soda or other can and insert into cavity of bird.  Bird should be in a standing position--with legs facing down.  Cook over drip pan for an hour and 15 minutes. 

For parts--pat off excess marinade and grill over hot coals 20-30 minutes until meat is no longer pink and juices run clear. 

Serve bare or with your favorite bbq sauce.

For other flavors try a Southwest Chili Lime marinade, or a Caribbean Jerk marinade for extra zesty chicken.

 

 

Added by: Ellie Fineran on 7/30/2009 7:48am


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