We all have our favorite ways of preparing our “summer” chicken. Usually we baste or glaze on the grill, or fry for those classic picnics. Ready to try something new?

How about using a Vinegar brine and a Pastrami Rub? Oh yeah – “Pastrami Chicken”. Love Reubens? I do! Read on…There are thousands of recipes that combine pastrami and chicken, so this is really not that “off the wall” – and could prove a delightful change of pace. AmericanFood provides a recipe for baked wings (that I’ve been told is great on legs as well) that can easily be transformed for the grill. Just use these awesome tips from Grilling Companion! The idea of using Thousand Island or Russian style salad dressing as a dipper is supreme! I see no reason that this couldn’t adapt easily for larger chicken pieces – just multiply the brine and rub to fit your needs – and adjust your cooking times. I just haven’t figured out how to add the sauerkraut, Swiss cheese and rye bread – yet