2 cloves garlic, minced
1 tsp oregano
1 tsp seasoned salt
2 Tbsp vinegar
1 Tbsp oil
1 med onion, chopped or sliced
2 Tbsp orange or lime juice
crushed red pepper to taste
Note: Marinades overnight!
Combine all ingredients. Place chicken in a large ziplock bag, pour marinade over and seal. Gently shake to coat chicken pieces. Let stand in refrigerator overnight.
Remove chicken pieces from marinade. Discard marinade!
Food safety: Raw meat can carry harmful bacteria. Basting with marinade may seem thrifty, but is risky. You wouldn't lick raw chicken, would you? To baste while grilling, make a separate batch of marinade reserved just for that purpose.
Grill until interior is no longer pink.
Submitted by Gretchen Grant Contributed on: and modified on Thursday November 30th, 2006