Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Chicken, cut up (cut large |
| Pieces into 2 pieces) | |
| 1 cup | Oil |
| 2 cups | Vinegar |
| 2 teaspoons | Onion powder |
| ½ teaspoon | Garlic powder |
| 2 teaspoons | White pepper |
| 1 teaspoon | Marjoram |
| 1 teaspoon | Rosemary |
| 2 teaspoons | Salt |
Contributed to the echo by: Ellen Cleary Marinated Chicken 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 degrees about 1 hour) dipping chicken once or twice in the marinade as it cooks.
It's even better the next day after it's cooled in the refrigerator.