Ingredients: 1 chicken, (3 lb) 1 orange 1/3 c white wine vinegar 1/4 c vegetable oil 1 tb fresh thyme, chopped 1/4 ts black peppercorns Directions:1. With kitchen scissors, cut along each side of chicken`s backbone; remove backbone and trim visible fat. 2. Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole. 3. 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. 4. Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through. 5. Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185 F or 85 C. 6. Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters. |