Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Herb-Marinated Chicken
Serves 6
- 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
- 1/2 cup white wine
- 2 tbsp olive oil OR cooking oil
- 1 tbsp vinegar
- 2 tsp dried basil, crushed
- 1 tsp dried oregano OR tarragon, crushed
- 1/2 tsp onion salt
- 2 cloves garlic, minced
Skin chicken, if desired. Rinse chicken. Place in a heavy plastic bag set into a large mixing bowl. For marinade, in bowl combine wine, oil, vinegar, basil, oregano or tarragon, onion salt, and garlic. Pour over chicken in bag. Close bag and turn chicken to coat well. Marinate for 5 to 24 hours in the refrigerator, turning occasionally.
Drain chicken, reserving marinade. Place the chicken, skin side down, on the unheated rack of a broiler pan. Brush with some of the marinade. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned, brushing often with marinade. Turn chicken, skin side up, and broil 5 to 15 minutes more or till tender and no longer pink, brushing often with the marinade.
NOTE: To ease cleanup, I mix the marinade in the bag while it is in the bowl, then add the chicken. I personally use boneless, skinless chicken breasts and grill them on the barbeque for approximately 20-30 minutes (longer for bone-in chicken).
