• Cooking Time: 60
  • Servings: 4
  • Preparation Time: 30


I varied a Martha Stewart recipe. Here's the original... I'm sure it's good. This is also good.


  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon coarse salt
  • whole chicken, cut up (go free range if you can)


  • 1.Combine vinegar, oil, garlic, paprika, and salt in a resealable plastic bag or coverable dish
  • 2. Make sure every piece is well coated. Seal bag/cover dish and refrigerate at least 4 hours (or overnight).
  • 3. Remove chicken from marinade; discard marinade.
  • 4. a. If you grill, place chicken, skin side down, on grill. Grill about 15 minutes. Flip chicken, grill another 20 or so until done. (if you don't grill...)
  • 4. b. I pan seared the chicken (skin side down, a little olive oil sprayed to coat pan) in a cast iron pan for 15 minutes. Then put it in a pre-heated 400degree (F) oven for another 30min.

Categories: Poultry 

Author Credit: Martha Stewart

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved