Thyme, Oregano and Rosemary Chicken Marinade

The savory sauce in this recipe gives the chicken a wonderful herb flavor. It's easy to put together a great meal when you start with these juicy golden pieces.


4 servings


1/4 cup white vinegar
1/4 cup butter, cubed
1/4 cup water
1/4 teaspoon each dried thyme, oregano and rosemary, crushed
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 broiler fryer chicken (3 1/2 to 4 pounds), quartered


In a small saucepan, combine the vinegar, butter, water and seasonings; bring to a gentle boil. Remove from the heat; cool to room temperature.

Pour the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 4 hours, turning once.

Drain and discard marinade. Grill chicken, covered, over medium heat for 15 to 20 minutes on each side or until juices run clear.

Nutritional Information

One serving (prepared with margarine and served without the skin) equals 224 calories, 225 mg sodium, 58 mg cholesterol, 1 g carbohydrate, 21 g protein, 14 g fat. Diabetic Exchange: 3 meat.

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