after a 1966 cookbook called correspondent's choice where new york times correspondent stationed at news desks around the world go chefs from their favorite restaurants to give up their favorite recipes. i will update this recipe with the correct name, restaurant and recipe when my books come back out of storage. here's my stand-in version:
8 pieces of chicken (i like thighs, but whatever you like), skin removed, seasoned with salt and pepper
handful of fresh oregano
1 clove crushed garlic
1 medium halved and sliced onion
place in a big ziplock bag
cover with 1/2 olive oil and 1/2 vinegar
marinate for at least 20 minutes
cook over direct charcoal or gas, wood chips optional