- 2 tablespoons oregano
- 2 tablespoons basil
- 2 tablespoons rosemary
- 3 tablespoons garlic
- 2 cups olive oil
- 2 cups red wine vinegar
- 5 pounds chicken breasts (about a dozen pieces)
- 2 tablespoons sriracha sauce (optional)
Combine all ingredients into a bucket or large bowl. Let sit for 24-48 hours. Place on grill and dribble extra marinade on chicken. Grill at 300 for 45-60 minutes, turning once about halfway through. Serve with sides, like rice and green beans.
Tip: I've used this marinade recipe for beef and pork, too. I used to use distilled vinegar, but switched to red wine vinegar because red wine vinegar has more flavor.