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.
- Blend all (except chicken) in Cuisinart or blender.
- Pour over raw chicken and allow to marinate in the refrigerator, preferably overnight.
- Remove chicken from marinade and discard marinade.
- Grill chicken until cooked through.
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!
I was super skeptical about this at first. The marinade looks and smells AWFUL. I almost didn't make it. As it was baking in the oven it smelled just as bad. I'm assuming it's the vinegar. But when it did finish it was awesome. Super flavorful and it all just melds together. I will absolutely use this again.
Yum! Made exactly as directed except my garlic was green so I used 1t of garlic powder instead. Marinated chicken breasts 8 hours and everyone LOVED! Next time I will try cutting the oil in half. Thanks for sharing!