- preparation 5 minutes
- difficulty Easy level
Ingredients
- 2 kg chicken pieces
Marinade
- 750 ml white vinegar
- 125 ml water
- 5 garlic cloves, crushed
- 1 onion, sliced
- 2 tbsp black peppercorns
Marinating time 2 hours
Makes 1 litre
Instructions
Combine the vinegar, water, garlic, onion and black peppercorns in a large bowl. Reserve ¼ cup for basting chicken during cooking.
Add the chicken pieces to remaining marinade, cover and refrigerate for 2 hours before barbecuing.
Photography by Brett Stevens.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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