||In a medium bowl, stir together vinegar, onion salt, pepper, rosemary, thyme and onion. Slowly add oil, whisking to blend well.
||Put marinade and chicken pieces into a large zip-locking bag, and refrigerate at least 30 minutes, turning occasionally.
||Cook chicken, indirectly with medium heat. Breasts are done when juices run clear and meat thermometer inserted into the thickest part reaches 170° F. Thighs and drumsticks are done when juices run clear and meat thermometer reaches 180° F when inserted into the thickest part of the meat (30 to 40 minutes).