2 cups cider vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup vegetable oil
3 tables dried crushed red pepper
4 teas salt
2 teas pepper
2 (2 1/2 -3 lbs) cut up whole chicken
Stir together first 6 ingredients until blended.
Place half each of venegar mixture and chicken in a large zip-loc plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
Remove chicken from marinade discarding marinade.
Grill chicken covered with grill lid, over medium high heat for 35 yo 40 min or until done, turning occasionally.
Serve on platter with asparagus laying around the chicken in the middle.
Oven-Roasted Asparagus
3 pounds fresh asparagus
2 tables olive oil
3 garlic cloves, minced
3/4 teas salt
1/2 teas ground black pepper
1/2 cup slivered almonds, toasted.
Snap off and discard tough ends of asparagus; place on a lightly greased baking sheet. Drizzle evenly witholive oil; sprinkle evenly with garlic, salt and pepper. Bake at 350 for 10 min or to desired degree of tenderness. Transfer to the serving platter around grilled chicken.
Chocolate Castles 