Genny's Famous Thyme Chicken

• 1 broiler size chicken .
  
• 1 teaspoon garlic powder.
  
• 1 teaspoon onion powder.
  
• 1/8 - 1/4 teaspoon pepper
  
• 8 leaves of thyme
  

Prepare the Chicken: You can cut the chicken into individual serving pieces or you can split and flatten the chicken Argentinean style. I prefer slicing the chicken down the breast bone and flattening the chicken so it fans out on either side of the back bone. The reason is the amount of ideal skin area for the seasoning.

Sprinkle the chicken with a coating of garlic powder and a coating of onion powder. Add pepper to both sides according to your taste. Lay one or two individual thyme leaf(s) along the skin of each serving piece. Marinate in the fridge for 24 hours.

GRILLING TIP:
I'm not much for cleaning my grill grate. I usually prefer to collect a non stick burnish on it, and use the flames during start up to cleanse it of any residual bacteria. However, this is one dish that has a very aromatic presence to it. It would benefit from a freshly cleaned grilled as well as by avoiding the use of smoke chips.

ENJOY this wonderful dish with a light pasta side dish and a fresh salad with Italian dressing. A medium body Chardonnay goes well with this one, although I will uniformly serve this dish with a Pinot Griggio and on rare occasions, a dry Chianti. Serves 4 (if you're lucky).

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