|Olive oil||2 Cup (32 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
|Red pepper flakes||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Broiler-fryer chicken||2 , split in half (about 2 pounds each)|
Combine all ingredients except chicken; mix well in saucepan; heat to boiling.
Coat chicken halves with sauce, place on grill over hot coals.
Baste frequently with hot sauce and turn several times so that chicken cooks evenly on both sides.
Cook until fork-tender (about 1 1/4 hours).
Serve hot and pass any extra sauce.