Ruth Cousineau, a food editor at Gourmet and author of "Country Suppers," lived for many years in a small town in Vermont. Lacking a more decorative town green, her local fire department often grilled this tasty chicken in the supermarket parking lot. Cousineau's recipe grilled whole chickens that had been split and flattened. We adapted it to use cut-up chickens.
1 cup cider vinegar
1 tablespoon salt
1 teaspoon freshly ground black pepper
Two 3 1/2-pound cut-up chickens
In large glass bowl or baking dish, mix vinegar with salt and pepper until salt is dissolved. Rub it well into chicken. Cover and refrigerate overnight.
Preheat oven to 400 degrees and heat barbecue grill to medium-hot. Place chicken pieces skin side up in large shallow roasting pan. Roast 20 minutes; then carefully place skin side down on grill rack.
Cover and grill 5 to 10 minutes, until well browned. Turn chicken over and grill for 5 to 10 minutes more, until cooked through. Makes 8 servings.
"Country Suppers"
Thursday, June 28, 2001
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