Recipe by ~Nimz~
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.
Top Review by teresas
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. :)
- 1 cup vegetable oil
- 1 large egg
- 1 cup cider vinegar
- 1 tablespoon kosher salt
- 1 tablespoon poultry seasoning
- 1 teaspoon fresh ground black pepper
Directions See How It's Made
- Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
- Crack the egg into a medium nonreactive bowl.
- Using an electic mixer at low speed, beat the egg.
- SLOWLY beat in the oil.
- This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
- Beat in the vinegar, salt, poultry seasoning and pepper.
- Use half as a marinade.
- Cover and refrigerate the rest to use as a baste while grilling.
- Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
- Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.