Rotisserie chickens from the supermarket are certainly convenient, but you can easily spend about $9 to take one home. If you buy whole chicken in twin packs, on the other hand, you might be able to get two for close to the same price, and for much less per pound than cut-up chicken parts. Then you can play with your own easy flavor combinations.

This spicy tomato-citrus marinade is great for late-summer grilling; it turns out tender meat and skin with a kick. Serve with roasted potatoes and corn.

shopping list

Orange juice: 31 cents

Red-wine vinegar: 64 cents

Tomato paste: 42 cents

Whole chicken: $5.18

4 ears corn: $1.96

2 pounds potatoes: $2

TOTAL: $10.51*

*Note: Prices are calculated based on the amount of each ingredient used in the recipe.

whole chicken on the grill

(serves 4)

1/2 cup fresh orange juice

1/2 cup red-wine vinegar

1/2 cup tomato paste

1 teaspoon cayenne pepper

freshly ground black pepper, to taste

1 whole chicken (about 3 pounds), well rinsed, patted dry and untrussed

Prepare hot coals for grilling. Start coals in a charcoal chimney, put a foil drip pan in the middle of the barbecue and put hot coals on either side. Replace your grill grate and spray with cooking spray.

Stir all the ingredients, except the chicken, together in a bowl until smooth. Brush the chicken well with the sauce. Put the chicken directly on the grill and grill over low heat, preferably covered, for about 1 hour and 10 minutes, or until an instant-read thermometer registers 165 degrees in the thigh (turn the chicken a quarter turn and brush with sauce every 15 minutes). Let the chicken stand 10 minutes before carving and serving.

Adapted from "The New Basics Cookbook," by Julee Rosso and Sheila Lukins

Per serving: 441 calories, 44 grams protein, 24 grams fat, 7 grams saturated fat, 10 grams carbohydrate, 2 grams fiber, 134 milligrams cholesterol, 390 milligrams sodium