Ingredients

2 Large Chickens, cut in half

Marinade:

1/4 Cup Balsamic Vinegar

3 Tablespoons Olive Oil

2 Tablespoons Fresh Rosemary Leaves

8 Whole Garlic Cloves

1 Tablespoon Dijon Mustard

1 Teaspoon Salt

1 Tablespoon Pepper

Barbeque Sauce:

1/4 Cup Balsamic Vinegar

1/4 Cup Ketchup

1/4 Cup Olive Oil

1 Tablespoon Fresh Rosemary Leaves

Preparation

  1. Wash and dry the chickens, cut in half and place in a large foil roasting pan. Whisk together the marinade and spread evenly over the chickens, front and backs. Cover with foil, refrigerate and let marinade for a few hours or overnight.
  2. Prepare a barbeque grill to high heat. Remove foil cover from the roasting pan. Roast in the foil pan on medium high heat for 45 minutes until browned and sizzling. Add a small amount of water if burning the bottom of the pan.
  3. Lower the heat on the grill to medium. Remove the chickens from the roasting pan (reserve pan juices for use later) and place directly on the grill grates. In a medium bowl, whisk the barbeque sauce ingredients together to emulsify. Brush over the chickens and brown over low heat for another 20-30 minutes until nicely browned but not burned. Turn and brush with more sauce every few minutes. Serve with the reserved pan juices and roasted garlic cloves poured over the chickens.