• 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 about 30-40 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.