1 Chicken, [3 lb]
1 tb Fresh thyme, chopped
1/4 ts Black peppercorns,
1/3 c White wine vinegar -coarsely cracked
1/4 c Vegetable oil
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.
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 medium-low indirect heat.
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.
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.
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