Prep 3 mins
Cook 0 mins
A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.
- 1 cup oil
- 1⁄2 cup vinegar
- 2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon salt (to taste)
- 1 tablespoon pepper
- 2 tablespoons thyme
- 1 tablespoon garlic salt
- Whisk together all ingredients in a small bowl.
- Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.
Yummm!! This stuff is great! I have made several times now and have used fresh minced garlic instead of the garlic salt. I also use Best Foods (Hellman's) mayo as I don't have Miracle Whip. One time I added about 1 tablespoon of dijon mustard (Gulden's) and it was over the top fantastic! I always marinade my foods in a large freezer baggie, so much easier that way, just turn it over every 15 minutes or so. Thanks for posting, echo.
I mixed it all up, had a hard time blending the mayonnaise into the liquid, tasted it, and despite all the flavors it only tasted like olive oil with a kick of vinegar. Like one of the other reviewers said, I was quite disappointed at the beginning, but had no alternative but to put it on the chicken. Like some of the other reviewers I added a bit of dijon to the marinade.
To my delight, the chicken was juicy and tender! Just sitting in the fridge the consistency changed and there weren't isolated chunks of mayonnaise floating through the oil. However, I still think this marinade has a DISPROPORTIONATE amount of olive oil. If I make this again, I am making it with 1/2 or 3/4 c instead. With all of the wonderful flavor in here, I'm surprised they didn't have more punch. The predominant flavors were olive oil and lemon. Also, since "2 cups" isn't exactly a usuable measurement, I used about 1 cup of this marinade for 4 thinly sliced boneless chicken breasts and they were well covered. So be sure it scale it down if you're not cooking for a party!
This was a big hit in my family. Left it on the marinade for a few hours until we were ready put them over the coals. Once I started basting them with this oil based marinade I moved them to an indirect heat to keep it from flaring. Plenty of flavor without overpowering the chicken. Great stuff!