Rinse and pat dry:
Mix in a large bowl:
Add the chicken pieces to the marinade and turn to coat well. Cover and refrigerate for 2 to 24 hours.
Heat 55 to 65 charcoal briquettes until covered with white ash. Spread the coals over one side of the grill to make a medium-hot fire. Replace the grill rack and cover the grill until the rack is hot, about 5 minutes. Place the chicken parts skin side down directly over the coals and cook, moving the pieces around as needed to avoid charring, until the skin is crisp and golden, 8 to 10 minutes. Move the chicken opposite the coals and turn skin side up. Cover the grill and cook until the meat is opaque throughout, 10 to 15 minutes more.
Wine Pairing(s)
Georges Duboeuf Fleurie
Monchiero Barbera d'Alba
Sandrone Cannubi Boschis
Cascina Castlet 'Passum' Barbera d'Asti
Corino Barolo 'Vigna Giachini'
Bruno Rocca 'Rabajà' Barbaresco
Georges Duboeuf Beaujolais Cote-De-Brouilly
Malvira Nebbiolo
Moccagatta Cole
Paolo Scavino Rosso Vino Da Tavola
Calories From Fat 999 Protein 171 Total Fat 157 Carbohydrates 6
Calories 999 Dietary Fiber 1 Calcium 163 Iron 9 Sodium 999 Vitamin A 999 Vitamin C 24 Cholesterol 680
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