Instructions: Make a mixture of the margarine, parsley, tarragon and marjoram. Using a dull knife, lift the skin from the breast meat of the halved chickens and insert the blend of margarine and seasonings. Spread the blend under the skin as widely as possible, making sure the skin is not so detached it will come off when the chicken is turned on the grill. Make a marinade of the oil, wine, soy sauce, crushed garlic clove and salt. Let chicken stand in marinade overnight, or at least several hours. Turn chicken once during this period. Grill chicken halves over glowing coals on a greased rack.

Turn halves occasionally while basting with marinade until golden brown, which should take about 1/2 hour.

Yield: 6 servings.

WANDA C. SHAW

REFRIGERATE OVERNIGHT

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.