Yield: 6 servings
Combine spice blend, oil, and vinegar. Whisk until combined.
Place chicken in a large, resealable plastic bag. Pour marinade over chicken and work it around the bag until all pieces of meat are coated in the marinade.
Remove all excess air from the bag, seal it closed, and place in refrigerator for up to 24 hours.
Grill over medium-high heat or bake in oven at 375 until internal temperature reached 165 degrees.
Try saving any leftover marinade and use it to baste the chicken. Try adding some light beer or wine to the marinade to turn it into a basting liquid. Be sure to bring the marinade to a full boil once it has come in contact with raw chicken to avoid cross contamination.