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Herb Chicken

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Member since 2008

Serves | Prep Time | Cook Time


8 pieces of chicken with skin
3/4 Cup corn oil
1/4 Cup wine vinegar
2 Tbsp. lemon juice
2 Tbsp. grated onion
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic salt
1/4 tsp. dried rosemary
1/4 tsp. thyme
1/4 tsp. sweet basil

Wash chicken and drain or pat dry. Place chicken in a large bowl (or large zip top plastic bag.) Whisk together all other ingredients. Pour over chicken, covering completely. Cover and refrigerate for at least 2 hours (any longer than 4 hours does not improve flavor.)

Grill over medium heat, gas or charcoal, brushing with leftover marinade, turning every 8-10 minutes. Cook for 45 minutes or until juice runs clear.

Pairs Well With


I believe my step dad found this recipe in a newspaper many years ago.

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