2 Tbsp. dry oregano
3 Tbsp. minced garlic
1 Tbsp. fresh ground black pepper
1/2 Tbsp. salt
1/4 cup white wine*
1/2 cup good olive oil
*for the wine tasting BBQ, we used the 2001 Vionta Albarino
Heat a dry, preferably cast iron, skillet over low heat. Crumble oregano into skillet and toast, stirring gently with a wooden spoon, until fragrant, 1-2 minutes. Mix oregano with remaining ingredients and marinate chicken, refrigerated, at least 4 and up to 8 hours. Bake on a rack at 350 for about 45 minutes, or grill.