Today was the first time I injected a marinade into one of our free-range chickens and it turned out very moist and flavorful. Then I proceeded to cook it in a Cuisinart Rotisserie. I forgot to take a picture of it until it was already cut apart. It was dark brown and beautiful. Here is the marinade recipe that I used.
1/4 cup olive oil, 1/4 cup red wine, 1 Tbsp banana vinegar (could use balsamic), 1/4 cup butter, melted, 1 tsp honey, zest of 1 orange, 1 Tbsp fresh rosemary, 1 Tbsp smoked paprika (could use regular paprika), 1 Tbsp salt, 1 Tbsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chipotle pepper (could use cayenne), 1 tsp fresh oregano, 1 tsp fresh sage, and 1 tsp fresh thyme.
Combine all liquid ingredients. In a coffee grinder or little food processor, combine all remaining ingredients and grind until ground small. Then add to the liquid ingredients and whisk together. Fill the injector syringe and Inject into the chicken. Let it stand in the refrigerator for 1-3 hours before cooking.
What is your favorite marinade recipe?