Marinated Chicken
Yield
4 servingsPrep
8 hrsCook
1 hrsReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up |
*
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
vinegar
|
|
| 2 | teaspoons |
onion powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| 2 | teaspoons |
white pepper
|
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut up |
*
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
vinegar
|
|
| 1E+1 | ml |
onion powder
|
|
| 2.5 | ml |
garlic powder
|
|
| 1E+1 | ml |
white pepper
|
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
rosemary leaves
|
|
| 1E+1 | ml |
salt
|
|
Directions
Salt chicken.
Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram, rosemary, and salt.
Place chicken in mixture and marinate in the refrigerator overnight.
Turn chicken a couple of times while marinating.
Cook on the grill or in the oven (I use 350℉ (180℃) about 1 hour) dipping chicken once or twice in the marinade as it cooks.
