Cut this from the Miami Herald about 25 years ago (YIKES). Don't let the list of ingredients scare you, it's very YUMMY! If your watching your sodium intake, you may want to cut down on the salt. Marinade may be made in advance and will keep indefinitely in the refrigerator, it never lasted that long in our house.
- 2 tablespoons chopped onions
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 cup cider vinegar
- 1 1⁄2 tablespoons dry mustard
- 3⁄4 teaspoon white pepper
- 3⁄4 teaspoon garlic powder
- 1⁄3 cup sugar
- 1 1⁄2 tablespoons salt
- 2 1⁄2 cups vegetable oil
- 3⁄4 cup additional cider vinegar
- 4 teaspoons basil
- 1 1⁄2 teaspoons oregano
- 3⁄4 teaspoon rosemary
- 1⁄4 teaspoon tarragon
- 1⁄2 teaspoon thyme
- 2 tablespoons granulated onion
- 4 tablespoons black pepper
- 2 tablespoons salt
- 3⁄4 teaspoon seasoning salt
- 1 cup cold water
- for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree. Place puree in mixing bowl. Add the mustard, white pepper, garlic power, sugar & salt. Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
- To the base add the marinade spices and water. Blend thoroughly. Makes about 1 quart, enough for 2-2 pound chickens.
- To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven. 1 chicken split will take 1 to 1 1/2 hours. Chicken parts will take 45 minutes to 1 hour.