Barbequed Chicken
Chicken parts
Cheap dry sherry wine
1 chopped onion
dry terragon
Rinse chicken parts, place in glass pan. Sprinkle with terragon, cover
with chopped onion, pour about a 1/2 inch sherry in the pan, cover,
and let sit at least a couple of hours. Overnight in refrigerator is OK. About
half way through the marinating time, flip over the chicken to get the other
side in the sherry.
Grill over hot coals until beautifully brown and crispy.