Instructions: To make the Marinade: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.

Grill the chicken, skin-side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180 degrees in the thickest part of the thighs and 170 degrees in the breasts.

The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Baste with the marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm.

This recipe yields 4 servings.

Comments: A tapenade is a thick paste typically made from olives, anchovies, capers, garlic, lemon juice, olive oil, and seasonings. Here it adds deep flavor to the chicken. Look for it in stores with a good olive selection.

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