Italian Marinated Barbecued Chicken |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chicken barbecued using this marinade is d-lish! I needed a marinade for barbecued chicken but was totally out of my quick fix marinade-Italian dressing-so I threw this together. The flavor reminds me of mouth-watering, slow-barbecued firehall/church fundraiser barbecued chicken. I used 12 medium-sized drumsticks (2 per person to serve six), but you could use any chicken pieces you prefer. Please note preparation time does not include time to marinate. Ingredients:
12 chicken drumsticks (medium-sized) |
1 cup red wine vinegar |
1 1/3 cups vegetable oil |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried rosemary (crushed in the palm of your hand) |
1/2 teaspoon poultry seasoning |
2 teaspoons garlic powder |
1/2 teaspoon dried sage (i used rubbed sage) |
2 tablespoons lemon juice |
1 egg, beaten |
Directions:
1. In a medium mixing bowl, combine all ingredients (except chicken) and whisk thoroughly.
2. In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead).
3. Pour marinade over chicken pieces and cover dish.
4. Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
5. Preheat grill to medium-high heat.
6. Grill chicken for 20-30 minutes, turning and basting with marinade every five minutes, until cooked through. Chicken is cooked through when a fork pierced through the thickest part releases clear juice, or the internal temperature reaches 170°F.
7. Serve and enjoy!
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