And the outcome was . . .

Extra special goodly wondrous! Give it a try . . .

We had a bunch of aging broccoli, so that became the main veggie, and we always have carrots, peppers and onions on hand.



The chicken sat up on the warming rack of the gas grill (oh, how I miss my Webber kettle, but then that’s another story . . .) over very low heat for about 90 minutes (cover closed – no flare ups, no smoke). About ½ of the remains of the marinade was drizzled over the top after about 35 minutes and the rest after about an hour.



And then we ate! (A little share-a-salad in the center with crumbled feta to make it fun!)



Mmmmmmm . . .