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Bar-b-q: Golden Chicken

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      Title: BAR-B-Q: GOLDEN CHICKEN
 Categories: Poultry etc, Bar-b-q
      Yield: 4 Servings
 
      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,
           -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 medium-low 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
 
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