Chicken Parts And Halves

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	4	Servings

INGREDIENTS

2	lb	Broiler-fryer chicken parts
		or halves
1		Recipe Chicken Marinade

INSTRUCTIONS

USE INDIRECT METHOD  Rinse pieces of chicken in cold water and pat dry
with paper towels.  Combine all ingredients of Chicken Marinade. Pour
over chicken pieces  in a nonmetal dish. Cover and refrigerate
overnight, turning  occasionally.  Place chicken pieces on cooking
grate directly above drip pan and  cook for 55 to 60 minutes or until
done. Use marinade to baste  chicken while cooking.  NOTES : If you
wish, chicken pieces may be browned directly above the  coals and then
placed in the center of cooking grate above a drip pan  to finish
cooking. Recipe by: Weber Owner's Guide  Posted to MC-Recipe Digest by
"Mark Hooley"  <hoolster@cyberlink-inc.com> on May 6, 1998

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 374 Calories From Fat: 73 Total Fat: 8.1g Cholesterol: 192.8mg Sodium: 167.8mg Potassium: 580.6mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 70.4g