Recipe for 4
Ingredients
12 chicken thighs
1 cup vegetable oil
1/3 cup white wine vinegar
3 cloves garlic crushed
1 teaspoon sweet paprika powder
2 teaspoons oregano
1 tablespoon salt
1 teaspoon freshly grounded black pepper
Ingredients
12 chicken thighs
1 cup vegetable oil
1/3 cup white wine vinegar
3 cloves garlic crushed
1 teaspoon sweet paprika powder
2 teaspoons oregano
1 tablespoon salt
1 teaspoon freshly grounded black pepper
Preparation:
In a jar with a lid, combine the vegetable oil, vinegar, crushed garlic cloves, paprika, oregano, salt, and pepper. Close the lid, and shake to blend. Place the chicken thighs in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for later. Make sure the garlic cloves are in the baking dish. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill (preferably charcoal but gas will do) on high heat.
Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken while cooking. Enjoy!
In a jar with a lid, combine the vegetable oil, vinegar, crushed garlic cloves, paprika, oregano, salt, and pepper. Close the lid, and shake to blend. Place the chicken thighs in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for later. Make sure the garlic cloves are in the baking dish. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill (preferably charcoal but gas will do) on high heat.
Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken while cooking. Enjoy!
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