Instructions: Trim any excess skin off chicken pieces. Marinate bone-in and skin-on pieces 8 hours or overnight. Skinless, boneless pieces should be marinated no more than 1 hour. This marinade does its job during the marinade process; drain the chicken pieces and, with paper towels, blot marinade from surface of chicken before putting on the grill.

Makes enough to marinate about 8 good-sized pieces of chicken.

NOTES : Marinating chicken prior to barbecuing is optional. In fact, its quite possible to make excellent barbecued chicken without it, but for those of us who like to fool around with our food to the maximum extent, I recommend this simple marinade.

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