2/3 cup chicken bouillon granules
2 teaspoons vegetable oil
1/4 teaspoon salt
1 tablespoon white sugar
2 teaspoons powdered parmesan
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/8 teaspoon paprika
1/8 teaspoon ground nutmeg
1/8 teaspoon garlic powder
1/4 onion, sliced into rings
1 tablespoon Worcestershire sauce
Mix bouillon granules, oil, salt, sugar, parmesan, marjoram, rosemary, black pepper, paprika, paprika, nutmeg, garlic powder, onion, Worcestershire sauce, chicken.
Place chicken in a single layer in a large resealable plastic bag. Seal bag and refrigerate for 1 hour.
Remove chicken from bag and pat dry. Place bag in a large resealable plastic bag or metal container. Add bouillon granules, oil, salt, sugar, parmesan, marjoram, rosemary, and pepper. Seal bag and refrigerate until set. Discard remaining marjoram and rosemary mixture. In a small bowl mixing together the Worcestershire sauce and paprika, mix together. Pour mixture over chicken.