Ingredients

½ cup extra virgin olive oil
¼ cup apple cider vinegar (or try malt vinegar)
3 tablespoons Worcestershire sauce
2 tablespoons habanero hot sauce (or use your favorite)
1 tablespoon dried basil
1 tablespoon cayenne pepper (use ghost chili powder for some EXTRA HEAT)
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
3 pounds chicken approximately

Directions

Whisk all of the ingredients together until well combined.

Marinate your chicken in a baggie or large bowl, sealed, at least 2 hours in the refrigerator, or overnight for even more flavor.

Cook your chicken however you’d like. Discard the marinade before cooking. Be sure to cook the chicken until it reaches an internal temperature of 165 degrees F (74 C) when measured with a meat thermometer.