Salt and Vinegar Chicken
Far superior for grilling than as oven baked chicken. I've had the best results with both versions of this marinade by reducing the oil, increasing the spices, and, if you must bake it, going at a strong 400-425 heat for the chicken to really absorb the flavors and get some crisping. Just watch the timing/ color, accordingly. Why do people complain about ingredient
proportions so much- just adjust the spices, seasonings,etc. to your individual tastes and use recipes with flexibility, not as hard and fast dictates! ( Fresh garlic, Greek olives, mixed vinegars,more pepper, olive oil etc.- get the basic idea and play with it.....
2 users found this review helpful
Apr. 12, 2013