Grilled Chicken

Mix the salt, pepper and oregano and rub on the chicken. Place the pieces in a large bowl and add the vinegar and orange juice. Marinate on the counter for 1 hour, or in the refrigerator for 4-12 hours.

Start a grill and heat to medium. If the chicken was in the refrigerator, take it out 30-60 minutes prior to grilling.

Prepare the mop by mixing the 1 Cup vinegar through the pickled jalapenos.

Place the chicken, meat side down, on the grill, mopping the bone side with the sauce. Cook for 10-12 minutes, mopping every 5 minutes. Turn over the pieces and mop again. Cook for 8 more minutes or until the thigh registers 160.

Brush the bone side with remaining barbecue sauce, turn, and cook for two minutes. Do the same with the meat side, turning once again for 2 more minutes, or until the thigh registers 165. Remove the thigh and leg and place the thermometer in the breast until it reaches 165. Depending on how large it is, you may want to turn off the burner directly under the meat, finishing it on indirect-high heat.

Serve with sauce, slaw and some grilled garlic bread. Enjoy!