Recipe by Merrie Wold
We served this recently at a dinner in honor of our youngest daughter who just married. As usual, people were lining up for the recipe. I've used it since 1976, adapted from a recipe that apparently came from Cornell Cooperative Extension. I changed it slightly, but always receive rave reviews when we serve it to company.
Top Review by Nougat
Tried this recipe last weekend for grilling boneless skinless chicken breasts. Absolutely the best marinade I've ever used! I used Old Bay seasoning and combined it with all ingredients but the cider vinegar in my itty bitty processor, blended it , then scooped it into a container, added the vinegar and gave it a good shake. I added the chicken to the marinade the night before we planned to grill, reserved some of the liquid for basting. The finished product was like nothing we'd tried before. The vinegar gave it an excellent tang and we liked it so much we're thinking about a repeat performance this weekend. Possibly with pork shoulder blade steak. I'll get back to you! Thanks for a really good, easy recipe!
- 1 egg, beaten
- 1 1⁄2 teaspoons salt
- 1⁄2 cup vegetable oil
- 1 cup cider vinegar
- 4 tablespoons bell seasoning or 4 tablespoons chesapeake Old Bay Seasoning
- 3 cloves garlic, halved
- ground pepper
- 3 -4 lbs chicken parts or 3 -4 lbs boneless chicken breasts