Barbecued Chicken

1 split fryer chicken (kip)
white vinegar (witte azijn)
5 teaspoons salt (zout)
2 teaspoons dry mustard (mosterdpoeder)
2 teaspoons coarse grind garlic powder (knoflookpoeder)
2 teaspoons cracked black pepper (zwarte peper)
2 teaspoons MSG (ve-tsin)
1 teaspoon crushed thyme (tijm)
1 teaspoon celery salt (selderijzout)
1/2 teaspoon dried ground lemon peel (gedroogde citroenschil)
I let the chicken stand in the fridge for a good hour before cooking on the Weber with a combination of charcoal and hickory (plain tap water in the drip pan.) I personally thought it was a tad bit on the salty side, but the family said it was fine. Must have been me. Next time I might back off some on the plain salt and the garlic powder and make up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a lot.