Oil And Vinegar Grilled Chicken Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried tarragon | 1/2 Teaspoon, crushed | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| 1 broiler-fryer chicken cut into parts | ||
Directions
In glass jar with tight-fitting lid, combine oil, vinegar, sugar, garlic, mustard, salt, pepper, tarragon and rosemary; cover and shake well to blend.
Place chicken in shallow glass dish; pour marinade over.
Turn chicken pieces to coat.
Cover and refrigerate at least 3 hours or overnight.
Drain chicken; reserve marinade.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets 45 to 60 minutes or until fork-tender, turning often and brushing with marinade.
To shorten grilling time, you can precook the chicken in a microwave oven.
Place drained chicken in microwave-safe dish, cover loosely and microwave at 100% power 18 minutes, turning every 6 minutes.
Grill over medium-hot coals about 12 to 15 minutes or until fork-tender, brushing with marinade.
Place chicken in shallow glass dish; pour marinade over.
Turn chicken pieces to coat.
Cover and refrigerate at least 3 hours or overnight.
Drain chicken; reserve marinade.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets 45 to 60 minutes or until fork-tender, turning often and brushing with marinade.
To shorten grilling time, you can precook the chicken in a microwave oven.
Place drained chicken in microwave-safe dish, cover loosely and microwave at 100% power 18 minutes, turning every 6 minutes.
Grill over medium-hot coals about 12 to 15 minutes or until fork-tender, brushing with marinade.
Chef
