Great Chicken Marinade

Submitted by Bina n SC

"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"

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 8

ingredients

• 1 egg
• 1⁄2 cup oil
• 1 cup vinegar
• 2 tablespoons salt
• 1 1⁄2 teaspoons poultry seasoning
• 1⁄4 teaspoon pepper

directions

1. This is sufficient for marinating a frying chicken Combine ingredients and marinate chicken pieces for 24 hours.
2. Cook chicken on the grill using low heat and turn frequently.
3. Chicken will be done according to thickness of pieces used.

Reviews

[Grace Simpson]

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.

 

[Scott Keith]

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.

 

[evewitch]

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.

 

[bierykbjb]

I used chicken tenderloin, so i cut the marinade time to 4 hours. I was pleasantly surprised at how flavorful and tender this made the chicken.

 

[m3g4570]

Hi, I tried this without the egg because I thought that was just strange, so maybe that was the thing that made the difference, but mine came out really vinegar-y, salty, and just not good. The flavor was way too strong. Instead of complementing the chicken, it completely dominated. I followed the instructions otherwise and only marinated the chicken for a few hours. The only thing that rescued the meat and made it edible AT ALL was the addition of sugar at the last minute to try and cancel out the vinegar taste. This appealed to me because I had all the ingredients on hand, but I will definitely not make this again. Sorry to give your grandfather's recipe a bad review, though. Thanks for sharing. And again maybe it was my bad for not using the egg.