• Cooking Time:
  • Servings:
  • Preparation 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.


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

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