Ingredients
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12 chicken drumsticks (medium-sized)
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1 cup red wine vinegar
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1 1/3 cups vegetable oil
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried rosemary (crushed in the palm of your hand)
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1/2 teaspoon poultry seasoning
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2 teaspoons garlic powder
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1/2 teaspoon dried sage (I used rubbed sage)
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2 tablespoons lemon juice
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1 egg, beaten
Instructions
- In a medium mixing bowl, combine all ingredients (except chicken) and whisk thoroughly.
- In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead).
- Pour marinade over chicken pieces and cover dish.
- Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
- Preheat grill to medium-high heat.
- Grill chicken for 20-30 minutes, turning and basting with marinade every five minutes, until cooked through. Chicken is cooked through when a fork pierced through the thickest part releases clear juice, or the internal temperature reaches 170°F.
- Serve and enjoy!