Oil And Vinegar Grilled Chicken
|Olive oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry mustard||1 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon, crushed|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Broiler-fryer chicken||1 , cut into parts|
In glass jar with tight-fitting lid, combine oil, vinegar, sugar, garlic, mustard, salt, pepper, tarragon and rosemary; cover and shake well to blend.
Place chicken in shallow glass dish; pour marinade over.
Turn chicken pieces to coat.
Cover and refrigerate at least 3 hours or overnight.
Drain chicken; reserve marinade.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets 45 to 60 minutes or until fork-tender, turning often and brushing with marinade.
To shorten grilling time, you can precook the chicken in a microwave oven.
Place drained chicken in microwave-safe dish, cover loosely and microwave at 100% power 18 minutes, turning every 6 minutes.
Grill over medium-hot coals about 12 to 15 minutes or until fork-tender, brushing with marinade.