1 chicken -- [3 lb]
1 orange
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tablespoon fresh thyme -- chopped
1/4 teaspoon black peppercorns
- coarsely cracked
Instructions:
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.
