Honeymoon Chicken

Chicken, cuts of choice. Bone in, split chicken breasts, boneless breasts, tenders, thighs, wings…

Honeymoon Marinade
Dried whole or cut leaf Herbs
2 Tablespoons oregano, dried
1 Tablespoons marjoram, dried
½ teaspoons pepper, cracked

Powdered Herbs
2 teaspoons salt
1 teaspoons coriander
½ teaspoons lemon pepper
½ teaspoons nutmeg
¼ teaspoons cayenne
1 Tablespoons paprika
2 Tablespoons cinnamon
1 teaspoons onion powder
2 teaspoons garlic powder

2 cups Red Wine Vinegar
¼ cup red wine
½ cup honey
2 Tablespoons Vanilla extract
2 cloves garlic, minced
2 Tablespoons olive oil

Fresh Herbs
1/3 cup basil, chopped
½ cup parsley, chopped
1 Tablespoon rosemary, chopped

Grind the dried whole/cut leaf herbs in a mortar & pestle or food processor to mix; place in a medium mixing bowl. Add the powdered herbs/spices to the ground herbs and wire whisk to mix. Set aside.

In a medium mixing bowl, add the red wine vinegar, red wine, honey, vanilla extract, and garlic. Whisk the liquid mixture and add the fresh chopped basil, parsley, and rosemary. Using a spoon stir in the olive oil, the powdered herb/spice mixture, stirring until blended. A superb marinade for all cuts of chicken, I used boneless for the party, but love bone in split chicken breasts, boneless breasts, tenders, thighs, wings…

Prepare the chicken by rinsing in cold water and patting dry with a paper towel. In a deep dish platter, bowl, or baking dish, pour the Honeymoon Marinade over the chicken to cover. Cover with lid or saran wrap and let the chicken marinate overnight in the fridge.
To cook: Take the marinated chicken out of the refrigerator an hour before cooking. Grille, BBQ, or bake the chicken right in the marinade; cooking times will vary depending on the cut of chicken. Be sure to reserve some marinade for mopping and basting if grilling. Store unused Honeymoon marinade in a container with a tight fitting lid; refrigerate. Yield: 3½ cups. (This amount of marinade covers 40 boneless, skinless chicken breasts!)