8 Chicken Quarters

Cups of white vinegar

1/2 Cup of water

5 Cloves of garlic minced

1 Medium onion sliced

2 Tbsp black peppercorns, hand ground

Basic BBQ Seasoning Rub while grilling.

2 Tbsp non-iodized table salt

2 Tbsp granulated garlic powder

1/2 Tsp dried ground parsley

1/4 Tsp black pepper, medium grind

1/4 Tsp Accent (msg)

Prep your grill adding the wood chucks if you use charcoal. I use whatever I have on hand. I’m a simple guy. I just want to grill something.

I usually save the fat trimmings from the meat to grease down the grill after I burn and scrape the grill.

Just take your grill brush or tongs and rub the fat chunk across your grill grates until they are clean. 

Here is all you need for the marinade. 

Hand grind the black pepper corns. I like the fresh one when I can get them. Their flavor and aroma are bold.

Mince the garlic.

The chicken is in the marinading bowl.

The onion is cut in half and then slice about 1/8 to 1/4 inch thick.

Add all the ingredients into the bowl. When adding the onions, rub the onions together in your hands as you drop them into the bowl. This helps release their flavor.

I add the vinegar until it almost covers the chicken. I want to leave a little room for the water. The water is added so that it will take a slight edge off of the vinegar. But only a slight edge. 

The rest is in the grilling. While grilling sprinkle with a little of the basic BBQ seasoning rub. Not too much as the table salt is a whole lot more saltier than Kosher salt. All you experienced grillers know this. But just in case.