Yelta's Marinated Chicken

Ingredients

• 1.1 whole chicken, whole; or use chicken pieces or a spatchcock
• 2.0.25 cup oil
• 3.0.25 cup vinegar
• 4.1 teaspoon salt
• 5.1 teaspoon paprika
• 6.2 onions, chopped
• 7.1 tablespoon lemon juice
• 8.1 tablespoon brown sugar
• 9.2 tablespoon parsley, chopped
• 10.2 teaspoon curry powder, flat (level) teaspoons
• 11.1 teaspoon fresh ginger, grated
• 12.1 red or green pepper, chopped
• 13.Tabasco sauce, good sprinkling; to taste
• 14.2 teaspoon soy sauce
• 15.2 clove garlic, crushed
• 16.fresh basil, chopped; optional
• 17.2 bay leaves
• 18.black peppercorns

Method

1. 1.Mix all above ingredients and marinade chicken at least 24 hours before cooking.
2. 2.Cook in ovenproof dish, uncovered, in the marinade for about 1½ hours — till tender and golden brown. Roast at 350°F (180°C).
3. 3.If preferred, cover with foil for the first half hour. Remove and roast open till done.

Notes

• May use chicken pieces or a spatchcock chicken instead of a whole chicken.
• 'Tobasco' is the original spelling in the recipe — this refers to Tabasco hot sauce.
• Marinade time of at least 24 hours is not included in the prep_minutes estimate.