Recipe: Marinated Chicken

Marinated Chicken (Grill or Bake)

6 lb chicken legs & breasts -- on the bone
1 cup dry white wine
1/2 cup lemon juice
1/2 cup lime juice
1/3 cup olive oil
1 1/2 tsp dried oregano
2 cloves garlic -- minced (I use 4 garlic cloves or more)
2 tsp coarse salt
1/2 tsp freshly ground black pepper

Trim any excess fat from chicken pieces.

In a large bowl, combine remaining ingredients.

Add chicken and marinate, turning occasionally, 1-2 hours at room temperature or 3 to 4 hours in the refrigerator.

Preheat oven to 475F.

Remove chicken from marinade and arrange skin side down in a shallow baking dish or on a baking sheet in a single layer. If chicken is crowded, use 2 pans. Pour 1/4 cup marinade over chicken in dish.

Roast chicken 15 minutes.

Turn over and roast 10-20 minutes, until skin is lightly colored and meat is almost cooked through.

If you wish to complete chicken in oven, roast without turning 5-10 minutes longer, until there is no trace of pink near bone.

To finish on grill, set over hot fire and grill, covered, turning once, until skin is browned and chicken is cooked through. Serve hot, at room temperature or lightly chilled.

Servings: 8-10