Ingredients
- 4 shallots, quartered
- 1 large onion, cut into large dice
- 3 garlic cloves, roughly chopped
- 1 bunch cilantro, leaves picked
- 1 bunch parsley, leaves picked
- 6 bay leaves
- 12 black peppercorns
- 1 tablespoon dry oregano
- 1 cup white vinegar
- 4 cups salad oil
- Salt
- 2 boneless chicken thighs, skin on
- 2 chicken legs, skin on
- 2 chicken breasts with frenched wing bone, skin on
- skin on
Directions
Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.
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By Divine M
Northridge,
on May 09, 2010
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I used the recipe for Mother's Day and it was a great hit. To make the marinade, it took less than 10 min. I used boneless, skinless breast which sometimes can be a bit dry. By marinading it overnight the chicken was moist and juicy. I am planning to make it again for the 4th of July.
Gracias Alex
By zahmbie_4142713
Oconomowoc, WI
on April 26, 2009
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Also used on skinless chicken breasts... grilled with a little extra seasoning salt. A very good, simple marinade.
By Mabi78
Escondido, CA
on October 16, 2005
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Used this marinade on boneless, skinless chicken breasts for some friends, and everyone requested the recipe. Thank you Alex!
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