Firehouse Event Poultry Marinade

Total Time
Prep 5 mins
Cook 40 mins

I adopted this recipe from Recipezaar because the marinade looks very interesting and I want to try it. However, the amount of cider vinegar seem a little much. When I made this to make Chicken Kabobs, I decreased the cider vinegar and salt, so I've adjusted the recipe some. Very nice marinade. Chicken came out very moist and flavorful.


  1. Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
  2. Crack the egg into a medium nonreactive bowl.
  3. Using an electic mixer at low speed, beat the egg.
  4. SLOWLY beat in the oil.
  5. This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
  6. Beat in the vinegar, salt, poultry seasoning and pepper.
  7. Use half as a marinade.
  8. Cover and refrigerate the rest to use as a baste while grilling.
  9. Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
  10. Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
Most Helpful

This was very yummy! I did make it with Pheasant. It came out nice and moist. I cut the recipe down to 3/4 cup and there was plenty for the two of us. Made as posted with the full amount of vinegar and it did have a nice tang to it. Served with grilled red potatoes and canned corn, because corn on cob is not available yet. Thanks for posting. :)

teresas January 17, 2009

Delicious!!!I made this as directed except to cut the recipe in half. I used 2 chicken thighs. I marinated them for about 2-3 hours and then cooked them on the grill. This is a very flavorful marinade and made very moist chicken. Thanks Nimz for a great recipe.

diner524 August 25, 2007

I don't think the amount of cider is too much! The recipe I often use has 2 cups of vinegar (and 3 tablespoons of salt). I love this stuff. It makes great tasting, moist chicken.

iris5555 June 17, 2007