Italian Marinated Barbecued Chicken

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.

• Ready In: 35 mins
• Serves: 6

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!