Ingredients
1 frying chicken, about 4 lbs.
1 cup balsamic vinegar
1 cup orange pineapple juice concentrate (orange juice OK)
1/4 cup olive oil
2 tsp dried rosemary or 2 T fresh
1 tsp dijon mustard
1 tsp salt
1 tsp black pepper
1 tsp or more hot sauce
Preparation
Seperate the chicken into pieces as you like and let dry. If the breasts are quite large, cut them in half.
Combine the remaining ingredients and use a wisk to emulsify. Divide in half.
Place half of the marinade in a gallon bag with the chicken pieces for 30 minutes. Save the other half for a sauce.
Grill the chicken on medium to low heat using great care to keep the sugars from turning too black, a little is nice. About 45 minutes.
Remove from the gill and apply the sauce that was saved.
