Description

Make this apple cider vinegar marinade for your next batch of grilled chicken. You may say goodbye to tomato based BBQ sauces and switch to tangy marinade!

Scale

Ingredients

1 jumbo egg (most of my jumbos are double-yolk eggs)
2 cups apple cider vinegar (Braggs© if you have it. I had Heinz© apple cider vinegar on the pantry shelf)
1 cup pure vegetable oil (any brand will do)
2 tablespoons salt
1/2 teaspoon freshly cracked pepper (McCormick© Peppercorn Medley)
1 tablespoon poultry seasoning (I’ve used both the Bell’s© all natural poultry seasoning and the McCormick© GrillMates “Montreal Chicken”)
1 tablespoon of Gourmet Gardens© garlic paste
Zip lock plastic bags (2 gallon size) or a vacuum sealed marinator style for smaller pieces

Instructions

Preparing this marinade could not be much easier that than:
Adding the remaining ingredients and
Blend carefully until emulsified.
Place your chicken pieces in the zip top plastic bags. Pour the marinade over the meat. Refrigerate immediately.
Grill the chicken over indirect flame on the grill or be prepared to handle an inferno when the marinade drips onto the coals. Even on a gas grill, the flames will flare up to majestic proportions on a low setting.

Notes

Marinate the chicken pieces overnight if you like. I normally marinate them early in the morning for dinner that day. A minimum of 6 to 8 hours in the marinade in the fridge is about right. If you are using a marinator, follow the directions. It should take much less time The marinade is strong enough to season approximately 4 pounds of chicken thighs or two whole chickens. Double the batch of marinade is you are feeding a crowd. We love dark meat and I often add thighs to make sure everyone has their share of the dark meat. A Powerful Recipe Plugin for WordPress Blogs