1/2 cup apple cider vinegar
1/3 cup hot lemon juice
1 cup apple cider vinegar
1 tablespoon white sugar
1 teaspoon cinnamon
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 (1 pound) whole chicken, quartered
Melt the vinegar, lemon juice, apple cider vinegar, sugar, and cinnamon in a mixing bowl. Mix well. Add the vinegar, lemon juice, apple cider vinegar, sugar, and cinnamon. Mix well until sugar is completely dissolved. Mix in the parsley, rosemary, thyme, and rosemary. Stir in the flour and salt; stir into the mixture all together. Cover and refrigerate for at least 2 hours.
Preheat grill for high heat. Roll the chicken in flour and salt mixture. Brush evenly on the inside of the chicken drumettes. Pour water over the chops while grilling.
Arrange drumettes on the prepared grill. Assemble drumettes by placing drumettes on the prepared grill and placing their tails together at the base. Grill drumettes for 5 to 7 minutes per side. Check drumettes frequently with a metal skewer.
Lightly oil grill grate. Grill drumettes 5 to 6 minutes per side. Flatten drumettes with a spatula. Brush about 1/2 tablespoon of the drippings from the drumettes onto the drumettes. Cook drumettes 5 minutes per side, or until drumettes are browned.
very good; a bit bland, I added 1/2 tsp dried tarragon, 1/2 tsp. thyme, a few grumbled hazelnuts and all the others ingredients together....
really good. i sprinkled capbrother's gravy over bottom of loaf.. alittle rippier than franks hand rolled oats.. but mechanized iron tempers suffered with these. still a favourite bread amongst my BUDGETY
Thanks for the recipe! It's great for sandwiches or other small casseroles. I originally planned on using lumps of fresh mint, but ended up using oregano. I think this will be great for my family.