1/2 cup balsamic vinegar
1 teaspoon onion salt
1 teaspoon ground black pepper
2 tablespoons minced fresh rosemary
2 teaspoons dried thyme
2 tablespoons minced onion
3/4 cup canola or vegetable oil
1 package Fresh Pick of the Chicken

1. Stir together vinegar, onion salt, pepper, rosemary, thyme, and onion. Slowly add oil, whisking to blend. Put marinade and chicken pieces in a large, zippered plastic bag and refrigerate 30 minutes to 12 hours, turning occasionally.
2. Preheat grill. Cook chicken pieces over medium, indirect heat for 30 to 40 minutes or until juices run clear. Breasts are done when juices run clear and a meat thermometer inserted in thickest part registers 170° F. Thighs and drumsticks are done when juices run clear and a meat thermometer inserted in thickest part of thigh registers 180° F.

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.

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