- Cooking Time:
- 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.
NotesI believe my step dad found this recipe in a newspaper many years ago.
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