4 LBS (pounds) of Fresh Chicken ( boneless thighs work the best)
1/4 Cup of White Vinegar
3 Tablespoon White Whine
3 Tablespoon Canola Oil
2 Tablespoon Garlic Powder
2 Tablespoon Smokes Sweet Paprika
2 Tablespoon Cumin
2 Teaspoon Black Pepper
1 Tablespoon Lemon Juice
Directions
Preheat oven to 350°F.
Mix the vinegar, wine, oil and spices in a small mixing bowl. Make into a paste.
Place chicken thighs in a sealable plastic bag. Add marinade. Seal bag, making sure the marinade completely covers the chicken. Refrigerate chicken for at least twelve hours but no more than 24 hours.
Line a 4×9 pirex dish with aluminum foil .
Place chicken in glass pirex 4X9 pan. Do not cover.
Cook for 30 minutes or until the temperature reaches 165°F or the juices run clear.
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