Yield: 4 servings
|¼ cup||Chopped onion|
|1 tablespoon||Fresh thyme leaves -- or 1|
|1 teaspoon||Coarsely ground black|
|¼ teaspoon||Crushed red pepper flakes|
|3||3 1/2 lbs.|
|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