Herb-Marinated Chicken

Ingredients

• 2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1/2 cup white wine
• 2 tablespoons olive oil or cooking oil
• 1 tablespoon vinegar
• 2 teaspoons dried basil, crushed
• 1 teaspoon dried oregano or tarragon, crushed
• 1/2 teaspoon onion salt
• 2 cloves garlic, minced

Instructions

1. Skin chicken, if desired. Rinse chicken. Place in a heavy plastic bag set into a large mixing bowl. For marinade, in a bowl combine wine, oil, vinegar, basil, oregano or tarragon, onion salt, and garlic. Pour over chicken in bag. Close bag and turn chicken to coat well. Marinate for 5 to hours in refrigerator, turning bag occasionally.
2. Drain chicken, reserving marinade. Place the chicken, skin side down, on the unheated rack of a broiler pan. Brush with some of the marinade. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned. Turn chicken, skin side up, and broil for 5 to 15 minutes more or till tender and no longer pink, brushing often with the marinade.
3. Microwave directions: Skin chicken, if desired. Rinse and marinate chicken as above. Drain, reserving marinade. In a 12x7 1/2x2-inch baking dish arrange drained chicken pieces, skin side down, with meaty portions toward the edges of the dish. Brush with marinade. Micro-cook, covered with waxed paper, on 100% power (high) for 5 minutes. Give dish a half-turn, turn and rearrange the pieces, and brush with marinade. Cook, covered, on high 5 minutes. Turn dish; brush again. Cook, covered, on high for 2 to 10 minutes more or till chicken is tender and no longer pink.
4. Grill directions: Do not skin chicken. Rinse and marinate chicken as above. Drain, reserving marinade. Grill drained chicken pieces, skin side down, on an uncovered grill directly over medium coals for 20 minutes, brushing occasionally with marinade. Turn chicken and grill for 15 to 25 minutes more or till tender and no longer pink, brushing often with marinade.