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!
- 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
- Preparing this marinade could not be much easier that than:
- Cracking the egg into a quart size Pyrex© measuring cup,
- Adding the remaining ingredients and
- Breaking out my Braun© hand blender – the ideal tool for this recipe.
- 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.
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