Recipe by Tracey Claybon
Hi, it's been a very long time since the last time I posted to r.f.r, but I couldn't resist sending this when I saw the drunken chicken thread, This is a relatively new favorite of mine I created - I like it best for hickory or mesquite grilled chicken - but I think it works well for beef too...
Top Review by Bone Man
Well, I have to confess that I know a great marinade when I see one.... and I also have to confess that I messed with it more than a bit -- I have some basics that I like to incorporate into chicken/shrimp marinades. The resulting hybrid recipe (for split chicken breasts cooked over an open apple-wood fire) was the absolute best grilled chicken, ever... anywhere. My guests were awestruck. Here's my modified ingredients: 2 dried red smoked chilies; 3 cloves fresh garlic; 3 oz. A-1 Sauce; 2 Tbsp. Fresh Rosemary (instead of sage); 2 Tbsp. cracked black pepper; 1 cup vodka; 1 1/2 c. apple juice; 1/2 c. lemon juice (bottled); 3 Tbsp. regular Olive oil; 3 oz. Maggi Seasoning sauce. I liquefied all the ingredients in my food processor and marinated for 4 hours, grilled the stuff over the open fire/coals and, WOW! I entered this one into my "Secret Recipe Book" last night at about midnite or so. And all I can say is, "THANK YOU, TRACEY!" (My guests offer their highest regards too!)
- 1 -2 ounce sage (or to taste)
- 1 -2 ounce coarse black pepper (or to taste)
- 1 -3 cup hard apple cider (to "break down" the chicken)
- 3 ounces soy sauce or 3 ounces maggi seasoning sauce (the Maggi sauce is saltier than soy)
Directions See How It's Made
- Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
- splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
- ---- Combine all ingredients and pour over meat to be marinated.
- The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
- Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
- I hope you enjoy it