2 broiler-fryer chickens, halved
2 cups olive oil
2 cups vinegar
1 cup dry wine
1 tablespoon salt
1 teaspoon red pepper flakes
2 teaspoons oregano
1 teaspoon thyme
1 tablespoon parsley
1 clove garlic, minced

Make sauce by mixing together all ingredients except chicken and heat to boiling point; coat chicken halves with sauce and place on preheated charcoal grill. Cook approximately 1 hour or until done, basting frequently and turning.

Makes 4 servings.

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