2chicken halves with bones & skin,
1cupH-E-B Balsamic Marinade,
1cupgreen onions, chopped,
1Baste the chicken halves with 1/2 cup of the H-E-B Balsamic Marinade (save remaining 1/2 cup for basting) and place in a large zipper bag. Marinate the chicken in the refrigerator for 3 hours or overnight.
2Prepare charcoal or gas grill for cooking (300°F) low setting with charcoal or burners on one side of grill. Line the cool side of the grill with heavy duty foil to catch the fat drippings.
3Place the marinated chicken halves, rib side down, on the cool or indirect heat side of the grill rack, close the grill cover and cook for 45 minutes, basting with the H-E-B Balsamic Marinade every 15 minutes.
4Turn chicken halves over and grill for 45 more minutes or until chicken is cooked through (170°F) or juices run clear. Add 3 to 4 charcoal brickets for the charcoal grill every 30 minutes to keep the fire going at 300°F.
5Discard the basting sauce.
6Place the Balsamic BBQ Chicken on a platter and top with the chopped green onions.
No Nutritional Information Available