Grilled Chicken with Salmoriglio

3 large cloves of garlic finely chopped
1 teaspoon of oregano
1/2 cup olive oil
Juice of 4 lemons
1/8 cup balsamic vinegar
1/8 cup of hot water
Salt & pepper to taste
1 whole chicken, 3 1/2 to 4 pounds cut into eight serving pieces, rinsed and patted dry with paper towels

Serves 4

1. Combine first 7 ingredients in a medium bowl and wisk together well, to make Salmoriglio mixture, adding hot water last, just before marinating chicken.

2. Pour half of mixture over chicken and marinate in refrigerator for at least 1 hour. Reserve rest of Salmoriglio for basting.

3. Cook chicken on a medium-hot grill basting with Salmoriglio mixture and turning occasionally until done, about 25 minutes.

4. Transfer chicken to a serving bowl and pour any remaining Salmoriglio on top.

Alternate cooking method:

1. Combine first 7 ingredients in a medium bowl and wisk together well, to make Salmoriglio mixture, adding hot water last, just before pouring over chicken in pan.

2. Cook chicken on a medium-hot grill turning occasionally until done, about 25 minutes.

3. While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove.

4. When chicken is cooked transfer to saute pan, pour reserved Salmoriglio over and cook on top of grill for 1 to 2 minutes.

5. Transfer chicken to serving bowl and pour Salmoriglio mixture from frying pan on top.