Ingredients
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1/4 cup soy sauce
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2 tablespoons garlic powder
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1 tablespoon ground allspice
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1 tablespoon dried thyme
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1 1/2 teaspoons cayenne pepper
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1 1/2 teaspoons black pepper
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1 1/2 teaspoons ground sage
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3/4 teaspoon grated nutmeg
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3/4 teaspoon cinnamon
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1 -2 teaspoon salt
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1 tablespoon sugar
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3/4 cup cider vinegar
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1/2 cup orange juice
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1/4 cup olive oil
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1 cup minced onion
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3 green onions, chopped (green included)
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8 chicken pieces
Instructions
- In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
- Add onion and green onion.
- Combine well.
- Add chicken and allow to marinate refrigerated overnight, turning occasionally.
- Remove chicken from marinade and bring to room temperature.
- If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
- Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
- I have been told this recipe works well for those of you who do OMAC as follows:
- To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
- To serve, thaw in fridge overnight and then grill as directed.