For Food safety tips on handling raw food reference our food safety tip on http://www.dnaswineranch.com/the-industry-2/ or visit http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education.
- 1/4 Cup Olive Oil
- 1/2 Cup Soy Sauce
- 1 Medium Sized onion (Minced)
- 1 Clove of Garlic (Minced)
- 1 Whole lemon
- Sea salt
- Fresh Ground Pepper
- 1 teaspoon Finely Rubbed Sage
- 1/2 Tablespoon Italian Herb
- Worcestershire Sauce
Place Chicken pieces in a 8″ by 12″ glass or ceramic or Teflon coated casserole dish. Pour in choice of wine to cover 1/2 and inch in the pan , soy sauce, 4 liberal shakes of Worcestershire. Drizzle 1/4 cup of Olive oil. Sprinkle onions and garlic on top. Take the lemon grate 1/4 or 1/3 cup of lemon zest, Cut and then hand squeeze lemon juice from both half on to the chicken. Sprinkle on salt and pepper to taste. Crush Italian Herb, and Sage between palms and sprinkle on the chicken. Cover with a lid, or plastic cling wrap. Refrigerate for 24-48 hours rotate every 12 hours.
Put it on the grill!
Cook for twenty minuets, twenty five depending on size, flip every three minuets to get juicy gold brown effect. You can also baste chicken with marinade with every turning. Chicken is fully cooked with internal temperature of 165 degrees Fahrenheit.