Prep 3 mins
Cook 1 hr
Came up with this one on the fly. This quantity of ingredients will be sufficient marinade for 4 drumsticks. I like to use zipper-seal bags for marinating because the air can be removed so that the meat is surrounded by marinade, which means I can throw it into the fridge and forget about it until cooking time. I get a nice, even marinade on every piece without any extra fuss. Plus, it is one less dish to wash after.
- 2 tablespoons apple cider vinegar
- 1 tablespoon barbecue sauce or 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1⁄2 tablespoon steak sauce (I used HP)
- 1⁄2 clove garlic
- 1 pinch cayenne
- Mix all ingredients together in a small bowl.
- Put chicken pieces into a large zipper-seal bag.
- Pour marinade into bag.
- Seal bag, making sure to remove most of the air so that the chicken has lots of contact with the marinade.
- Refrigerate for 1 hour or more before grilling.
VERY moist! Knife slid right through it. Even a day later, the meat is nice and tender. I didn't have the vinegar and had to use ketchup instead of the BBQ sauce as a base, so it was a bit bland. That was my problem, not the recipe's. I put it all in a ziplock overnight in the fridge, turning every few hours. I had to bake mine in the oven at 350 degrees for 40 minutes, using boneless breasts. I turned once halfway through. I will be making this again next week with BBQ sauce and with the vinegar.
This was a nice, easy recipe. The flavor was O.K....something I would do again during the week with the family. Instead of 1/2 a garlic, I used 3 garlic. I marinated chicken thighs...froze them flat on a cookie sheet, so all I need to do for a quick supper is put the chicken in a sink of tempid water for 30 - 45 minutes...depending on the size
Instead of using steaksauce, we used more BBQ sauce. We also used a whole clove of garlic (we love garlic). It was awesome! Highly recommend it.