Roast this in a hot oven or grill it on the BBQ, you won’t find a finer bird. Portuguese snack bars in Montreal served this vinegar-infused chicken on every other street corner, on St. Laurent (aka St. Lawrence or the Main). An overnight marinade is best but even 8 hours ahead is fine. This makes an incredibly succulent chicken that is as good cold as it is fresh off the grill. Best to make at least two birds – one to eat immediately and one for great chicken sandwiches.To grill, split in half and barbecue over indirect cooking method. For oven roasting, just follow the directions in the recipe for a succulent chicken.Serve with olive oil and lemon roasted potatoes, tossed with fresh herbs, sea salt and pepper.

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