When first placing the chicken on the grill, place the “pretty side” up. After the turning and brushing with barbecue sauce, the “pretty side” is up and nicely glazed for a nice presentation.
- Rinse chicken pieces under running water. Pat dry with paper towels. Season with salt and pepper, to taste.
- Place chicken pieces in a plastic bag that can be closed securely. Add enough vinaigrette to cover chicken after closing bag and expelling air. Marinate a minimum of four hours, but overnight in the refrigerator is better. Turn serveral times while marinating.
- After coals have been prepared (or the gas grill is up to heat), remove chicken from the marinade and allow to drain naturally for a few minutes, do not wipe. Wet a rolled rag towel with olive oil. Hold the rag with tongs and wipe lightly over the surface of the hot grill.
- Place chicken on the grill legs and thighs over the hottest part, and the breasts over the cooler part of the grill. Cover and leave for 8 minutes. Turn pieces over, cover and cook for another 8 minutes. Rotate pieces 90 degrees and turn over. Cover and leave for an additional 8 minutes. (Uncovered, the cooking time will be longer.)
- To adjust cooking time, just before the 8 minutes are up, use a instant read thermometer and take the temperature of the thickest part of the leg or thigh and the breast. Target temperature for the legs and thighs is 175° and for the breast 165° (the temperature will coast up about 5 degrees when resting after removal from the heat).
- Turn pieces over and brush liberally with your favorite barbecue sauce. Cove and cook an additional 8 minutes or time adjusted for temperature. Turn chicken over, brush liberally with barbecue sauce, cover and grill an additional 3 or 4 minutes or until glazed. When cooked, remove to platter and allow to rest for 5 minutes.