BAR-B-Q: GOLDEN CHICKEN

 
      1    Chicken, [3 lb]                     1 tb Fresh thyme, chopped
      1    Orange                            1/4 ts Black peppercorns,
    1/3 c  White wine vinegar                       -coarsely cracked
    1/4 c  Vegetable oil                  
 
  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.
  
  Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g carbohydrate
  good source iron.