Yield: 4 Servings
|¼ cup||Red wine vinegar|
|1 teaspoon||Olive oil|
|1 teaspoon||Thyme and oregano|
|¼ teaspoon||Hot pepper sauce|
Calories per serving: 340 Fat grams per serving: Approx. Cook Time: :20 For Skinless chicken, cut skin, pull off; place in lightly greased 111 X 7 inch (2L0 baking dish. Combine garlic, vinegar, oil, thyme, oregano, hot pepper sauce and paprika; spoon over chicken.
Cover and refrigerate to marinate for at least 15 minutes or up to 8 hours, turning occasionally. Bake in 375F oven for 15 minutes; baste with pan juices. Bake for 15 to 20 minutres or until juices run clear when chicken is pierced. Skim off fat from pan juices. If skin is left on, broil for 2 to 3 minutes or until crisped.