Italian Marinated Barbecued Chicken
photo by loof751
- Ready In:
- 35mins
- Ingredients:
- 11
- 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
- In a medium mixing bowl, combine all ingredients (except chicken) and whisk thoroughly.
- In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead).
- Pour marinade over chicken pieces and cover dish.
- Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
- Preheat grill to medium-high heat.
- 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.
- Serve and enjoy!
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Reviews
-
Excellant marinade - I also sometimes use bottled Italian dressing for a quick and easy marinade and this is a great alternative. The whole family enjoyed it so much, I may make it again for our 4th of July cook-out. This reminds me of a favorite marinade recipe I used years ago and lost - I'm so glad to find this one to replace it! Made and enjoyed for Aussie/NZ Recipe Swap #17.
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This marinade made some delicious grilled chicken! I marinated boneless skinless breasts overnight - the flavor was delicious and the chicken was juicy but not very tender. The tangy Italian flavor of this chicken makes it perfect for using leftovers on a chicken ceasar salad too! Thanks for sharing your recipe!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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