Ingredients: 2 whole chickens, cut-up 2 1/2 cups rice vinegar 1 cup good soy sauce or Tamari sauce 1 cup fresh lime juice 1 1/2 teaspoon ground black pepper 4 cloves garlic, minced Directions: Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once, or in re-sealable baggies for at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.

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