|Black pepper||1 , freshly ground|
The day before the barbecue, clean chicken thoroughly.
Place chicken in a glass or ceramic dish.
Mix marinade ingredients.
Pour over chicken halves.
Cover and refrigerate overnight, turning chicken occasionally.
Remove chicken from dish, reserving marinade.
Bring chicken and marinade back to room temperature.
Grill chicken over medium-hot coals for 30 to 35 minutes, basting with marinade and turning often to prevent burning.
Check to see if chicken is cooked by inserting a sharp knife into the flesh near the bone.
When juices run clear, chicken is ready.