Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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