Instructions: Remove and discard excess fat from chicken. Rinse and pat dry. Remove skin, if desired. Sprinkle with salt and pepper to taste. Arrange chicken, bone-side down in center of cooking grate. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear.

Note: If preparing barbecued chicken, season with favorite barbecue rub and brush sauce on chicken during the last 15 minutes of cooking time to prevent burning.

This recipe yields 4 servings.

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