1 (3 lb.) frying chicken cut up and cleaned

MARINADE:

1/2 c. Crisco oil
1/4 c. white vinegar
Juice of 2 lemons
1 tbsp. salt
1/4 tsp. pepper

Combine marinade, add chicken. Cover and chill for 4 hours or overnight. Prepare grill for slow cooking. Reserve marinade for basting. Broil chicken on grill at least 5 inches from greying coals; turn and baste frequently. Cook until tender. Yield: 6 servings.