Pour the vinegar and lemon juice into a small bowl. Then add in the mustard, and whisk until well combined. Add in the garlic, oregano, basil, salt, pepper, and sugar, and whisk again until all combined. Whilst whisking, slowly add the oil, ensuring it emulsifies into consistent dressing.
The chicken should be jointed into drumsticks, thighs, and the breast (on the bone) removed from the lower carcass and cut into two pieces, giving 8 pieces in total. Place in the ziplock bag, add in the dressing and massage it around the chicken to ensure it's well covered. Chill in the fridge for at least 4 hours, ideally overnight.
When you're ready to cook, remove the chicken from the marinade, shaking off any excess but ensuring each piece is coated. Cook over a medium heat grill, be it BBQ, firepit, or grill pan, until golden brown all over and cooked through (internal temp of 75C, and any juices run clear).
Serve with plenty of salad and campfire potatoes.
Nutrition
Nutrition Facts
Italian Dressing Chicken
Amount per Serving
Calories
599
% Daily Value*
Fat
50
g
77
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
28
g
Cholesterol
135
mg
45
%
Sodium
428
mg
19
%
Potassium
372
mg
11
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.