Patrick's Secret Chicken Marinade (For Grilling)
"Super marinade for chicken on the gas or charcoal grill. This recipe produces enough liquid to marinate about 6 pounds of chicken."
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
3 cups
ingredients
- 2 red chilies, smoked, dried, de-seeded
- 3 fresh garlic cloves, crushed
- 3 ounces A.1. Original Sauce
- 1 ounce fresh rosemary
- 2 tablespoons black pepper, freshly milled
- 1 cup vodka, 90 proof
- 1 1⁄2 cups apple juice (not "cocktail")
- 1⁄2 cup lemon juice (bottle-type okay)
- 3 tablespoons olive oil
- 1⁄2 teaspoon oregano
- 3 ounces maggi seasoning sauce (or, substitute soy sauce)
directions
- Run all ingredients through a food processor or blender until it is liquified.
- Poke the chicken parts, 4-5 times each with a fork and lay it in a casserole dish.
- Pour the marinade over the chicken, cover with cling wrap, and allow to marinate for 8-12 hours, turning it at least one time.
- When the chicken is first put on the grill, you can pour some marinade over it, but not within 20 minutes of the chicken coming off the grill.
- NOTE: This marinade also works well for raw shrimp that you plan to grill.
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Reviews
-
First off, I should say that I skipped the vodka as we didn't have any in the house. That being said, we really liked this marinade. I through some frozen chicken breasts in a ziploc with this let it sit over night, flipped it at noon the next day, and cooked them that evening. My chicken breasts didn't thaw completely, so next time I will make sure they thaw completely so it can penitrate better. It had a nice mellow smokey taste, with no one spice or flavor overwhelming. The chicken was juicy, which isn't always easy with those frozen chicken breasts. Top notch! Thanks Bone Man!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
