| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cut up (cut large |
|
|
Pieces into 2 pieces) |
| 1 |
c |
Oil |
| 2 |
c |
Vinegar |
| 2 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 2 |
ts |
White pepper |
| 1 |
ts |
Marjoram |
| 1 |
ts |
Rosemary |
| 2 |
ts |
Salt |
INSTRUCTIONS
Contributed to the echo by: Ellen Cleary Marinated Chicken Salt chicken.
Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram,
rosemary, and salt. Place chicken in mixture and marinate in the
refrigerator overnight. Turn chicken a couple of times while marinating.
Cook on the grill or in the oven (I use 350 degrees about 1 hour) dipping
chicken once or twice in the marinade as it cooks.
It's even better the next day after it's cooled in the refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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