the Andrew Bailey

Chicken Maranade

  • 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.

Illustration of marinaded and grilled chicken

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.

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