This delicious, easy-to-make baked chicken has nice tang from the vinegar with a hint of herbs and garlic.
1 1/2 cups vegetable oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup vinegar
1/3 cup white suga
2 teaspoons pimento
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh diced garlic
Chicken parts of your choice (we used three breasts)
Combine all ingredients for marinade. Place chicken in the marinade in a covered dish; marinate overnight in the refrigerator.
Take chicken out of marinade and place in a single layer in a glass or metal pan. Bake in 350-degree oven for about 45 minutes. Pierce the thickest part of the breast with a sharp knife; chicken is done when breast juices run clear.
Chef Glen Dixon
Thursday, April 22, 1999
