Makes 4 servings. Difficulty
One 3-1/2 pound free range chicken, cut into 8 pieces 1/4 cup canola oil 1/2 cup white wine worcestershire sauce 2 garlic cloves, minced 1 Tablespoon fresh rosemary, minced 1 teaspoon balsamic vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
In a small bowl combine canola oil, white wine worcestershire sauce, garlic cloves, rosemary, balsamic vinegar, salt and pepper.
Place chicken pieces in a large zip-lock bag. Pour marinade over chicken and seal bag. Turn to make sure that all chicken pieces are coated with marinade. Place in refrigerator and marinade for at least 30 minutes.
Remove chicken from marinade.
Place chicken pieces on grill rack and grill for 5 minutes per side. Move chicken to one side of grill (away from direct heat) and continue to cook for 5-7 minutes or until juices run clear when pierced with a fork.