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Tangy Grilled Chicken

By Peter Lenkefi

2 Chickens,about 3 lbs. 1/2 ts Freshly ground pepper
-each,cut into pieces 1/3 c Water
1 ts Salt 2 tb Worcestershire sauce
1 tb Hungarian sweet paprika 1/3 c Red wine vinegar
1/4 ts Cayenne pepper 1/4 c Butter,cut into bits
1/4 ts Dry mustard Vegetable oil

Place the chicken pieces in a large shallow glass or ceramic dish.

In a medium saucepan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
in the butter. Pour over the chicken. Let stand 1 hour.

Preheat the grill. If using presoaked wood chips or chunks (chips are for
gas grills), or other flavorings, sprinkle over the hot coals or lava
rocks. Brush the grid lightly with oil.

Place the dark meat of the chicken on the grid and cover-cook with the
vents open over hot or high heat for 15 minutes, basting often with the
extra sauce and turning once. Add the white meat to the grid and continue
to cover-cook 15 to 20 minutes longer until both meats are crisp and the
juices run yellow when pricked with a fork. Baste often and turn once.
(Remove cover and continue to grill if chicken is not crisp enough.)

Serve 6 to 8.

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