- In a large resealable plastic bag combine vinegar, oil, thyme, marjoram, rosemary and egg. Season chicken with salt and pepper to taste; add to marinade in bag; seal and shake well to coat. Refrigerate at least 24 hours, turning chicken occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Place chicken on grill rack, skin side down. Grill, uncovered, 25 to 30 minutes or until chicken is no longer pink (165°F), turning occasionally (watch carefully for flare-ups). Remove from grill and serve.
View all nutritional information
Calories 365, Calories Fat 148, Total Fat 16g, Saturated Fat 4g, Cholesterol 145mg, Sodium 121mg, Carbohydrate 1g, Protein 50g
|Calories (fat) extra||40|
|Total Fat (extra)||26|
|Saturated Fat (extra)||21|
|Vitamin A (extra)||3|