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1 - 3 lb. fryer, deboned
Salt and pepper
4 cloves garlic, pressed
2 Tbs. oregano, dried
1/4 c. olive oil
1/2 c. white wine
1/2 c. brown sugar
1/2 c. pitted prunes, chopped
1/2 c. green olives, chopped


Salt and pepper chicken. Mix all ingredients and marinate chicken 4 hours in refrigerator. After marinating, drain liquid and reserve. Lay chicken out flat, skin side down, and put all solids of marinade over chicken evenly. Fold over and secure with cotton string. Smoke-cook at 225°F for 3 hours with apple wood. Serve with wild rice, honey glazed carrots and sprig of parsley.
Yield: 4 servings