Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped onion |
| 1 tablespoon | Fresh thyme leaves -- or 1 |
| \N teaspoon | Dried |
| 2 teaspoons | Sugar |
| 1 teaspoon | Coarsely ground black |
| \N \N | Pepper |
| ½ teaspoon | Allspice |
| ¼ teaspoon | Crushed red pepper flakes |
| 1 tablespoon | Oil |
| 3 \N | 3 1/2 lbs. |
| \N \N | Frying chicken -- cut up |
In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large resealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on 18" square of heavy-duty foil. Wrap securely, using double-fold seals. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear, turning once. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minuites or until chicken os golden brown, turning once and basting occasionally with reserved juices.
Oven Directions: prepare chicken as directed. Heat oven to 350 F. Cover dish tightly with foil or wrap chicken in foil. Bake at 350 F. for 1 hour or until chicken is tender and juices run clear. Remove chicken from baking dish or foil, reserving juices. Place chicken on broiler pan. Broil for 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices.
Recipe By : Pillsbury, Picnic, Grilling & Camping cookbook/Bob b1744