Total Calories: 32
1 In a shallow nonreactive dish, whisk together the vinegar, garlic, herb, and salt and pepper to taste. Add the chicken pieces. Cover and refrigerate for several hours up to overnight.
2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
3 Remove the chicken from the marinade. Pat the chicken dry. Place the chicken with the skin side toward the source of the heat. Grill or broil 12 to 15 minutes or until nicely browned. Turn the chicken and cook 10 to 15 minutes more, or until the chicken juices run clear when the chicken thigh is pierced with a knife in the thickest part. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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