Prep 10 mins
Cook 45 mins
This was my grandfather's recipe, and has been a family favorite for years. The flavor is fabulous! “I failed to include crushed garlic in the recipe, since it is not written in the original, but I often crush 3-4 garlic cloves into the marinade. The chicken is great either way, but we are garlic lovers.” — (Let me also encourage you NOT to try this if you do not want to experience the punch that the vinegar brings to the final result.) Sonja Missita Sep 10, 2001
- 1 egg
- 1⁄2 cup oil
- 1 cup vinegar
- 2 tablespoons salt
- 1 1⁄2 teaspoons poultry seasoning
- 1⁄4 teaspoon pepper
- This is sufficient for marinating a frying chicken Combine ingredients and marinate chicken pieces for 24 hours.
- Cook chicken on the grill using low heat and turn frequently.
- Chicken will be done according to thickness of pieces used.
This is just what I was looking for! My family raved about the flavor and thought the vinegar was such a compliment to the chicken. I baked it in the oven on a cookie sheet as my grill was disabled, and it was great. I marinated the chicken pieces overnight. I sprinkled it with paprika for color. The cook said she preferred it with garlic which I included and I'm sure I will continue to use the garlic. I questioned the need for an egg, but used it exactly as the recipe called for. It was really wonderful and we will probably use this recipe often.
I cut the recipe in half and marinated 2 whole boneless breasts. I ended up marinating for 2 days accidentally. I sauteed them in some butter. I think it was very flavorful however I think it will be better next time when I only marinate the 1 day. I'll add garlic too as suggested by author. Great marinade recipe.
I thought the egg was a very strange concept, but I used it anyway. I still can't claim to understand it. However, after marinating for nearly 48 hours, the flavor did permeate the meat, not just the skin (a common complaint that my husband always has about chicken). I had to broil because I was out of grill gas, but it still turned out great. The first couple of bites seemed a bit too salty, but as I ate, I changed my mind. I did decide to use the garlic. I will probably be making this again.