barbecued marinated chicken

6 servings
Boneless, skinless chicken breast halves, about 1-1/2 pounds
  Or 2-1/2 pounds cut up chicken
½ cup Vinegar
¼ cup Cooking oil
¾ teaspoon Poultry seasoning
½ teaspoon Salt
⅛ teaspoon Freshly ground pepper

Place chicken in heavy plastic food storage bag. With wire whisk, mix remaining ingredients until smooth. Pour over chicken. Tie bag securely. Refrigerate several hours or overnight. Drain. Reserve marinade. Simmer marinade. Over hot coals, grill chicken, turning and basting with marinade until chicken is thoroughly cooked. Serves 6.

From: Celebrations of Summer -- A & P Shared By: Pat Stockett

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