Cider Chicken Marinade

Emily, Amanda and I made this chicken one night (with a salad and yogurt parfait for dessert). The chicken turned out very tasty! Here it is:

Chicken Marinade

• 2/3 cup white wine
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon fresh-ground black pepper
• 1/2 teaspoon salt

1. Combine all ingredients into a large, sealable plastic bag along with the chicken. I prefer to use chicken that has the bones in it because it adds more flavor/moisture, but this recipe can easily be done with chicken breasts as well.

2. Let the marinade sit overnight or for a few hours.

3. There are many options for cooking the chicken once it is done marinating. We put it in a pan on the stovetop and boiled the marinade to use as a gravy. Alternatively we could have broiled it in the oven or grilled it on the BBQ. It's up to you! Don't toss that marinade, though. Boil it for at least 10 minutes and when it has reduced it makes a great sauce.

Original recipe