Rosemary Grilled Chicken
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tablespoon fresh rosemary - chopped
1/4 teaspoon black peppercorns - coarsely cracked
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, rosemary 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 185ºF. Remove to platter and
tent with foil; let stand for 10 minutes before cutting into quarters.