| Herb Marinated Chicken
2 to 2 1/2 pounds of meaty chicken pieces ( breasts, thighs, and drumsticks)
1/2 cup of white wine
2 tablespoons of olive oil or cooking oil
1 tablespoon of vinegar
2 teaspoons of dried basil, crushed
1 teaspoon of dried oregano or tarragon crushed
1/2 teaspoon of onion salt
2 cloves garlic, minced |
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Skin the chicken, if desired. Rinse chicken. Place in a heavy plastic bag set into a large bowl. For the marinade, in a bowl combine the wine, oil, vinegar, basil, oregano or tarragon, onion salt, and garlic. Pour over chicken in bag. Close bag and turn chicken to coat well. Marinate for 5 to 24 hours in the refrigerator, turning bag occasionally. Drain chicken, reserving marinade. Place the chicken, skin side down, on the unheated rack of a broiler pan. Brush with some of the marinade. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned, brushing often with marinade. Turn chicken, skin side up, and broil for 5 to 15 minutes more or until tender and no longer pink, brushing often with the marinade. Makes 6 servings |
