1/2 cup peanut oil
1/2 cup distilled white vinegar
2 tablespoons chicken bouillon granules
1/2 cup chopped onion
1/8 cup green onions
2 cloves garlic, minced
1/8 teaspoon dried oregano
1 tablespoon white sugar
2 teaspoons lemon juice
2 tablespoons dry white wine
1/2 teaspoon grated lemon zest
In a medium bowl, mix the peanut oil, vinegar, bouillon cubes, chopped onion, green onions, garlic, oregano, sugar, lemon juice, wine and lemon zest. Cover and refrigerate.
Place chicken on the serving platter, with sauce, lemon juice and dry white wine. Cover and refrigerate until serving.