| 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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