Anonymous August 28 2005

3 large cloves of garlic finely chopped

1 teaspoon of organic oregano

1/2 cup olive oil

Juice of 4 lemons

1/8 cup balsamic vinegar

1/8 cup of hot water

Salt & pepper to taste

1 whole chicken, 3 1/2 to 4 pounds cut into eight serving pieces,

rinsed and patted dry with paper towels.

Combine first 7 ingredients in a medium bowl and whisk together well, to make Salmoriglio mixture, adding hot water last, just before marinating chicken. Pour half of mixture over chicken and marinate

in refrigerator for at least 1 hour. Reserve rest of Salmoriglio for

basting. Cook chicken on a medium-hot grill basting with Salmoriglio

mixture and turning occasionally until done, about 25

minutes. Transfer chicken to a serving bowl and pour any remaining

Salmoriglio on top.