Chuck's Chicken Juice

photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
Ready In:
1 Quart




  • Whisk egg and cooking oil together.
  • Blend in all the rest and whisk well.
  • Notes:

  • When grilling chicken baste with juice each time you turn chicken.
  • You can't over baste with this so don't worry.
  • Chicken will be done when you can twist the leg and thigh bone and it pull apart from the body.
  • Poultry seasoning comes in many brands.
  • Try to find one that will give you a nice color when grilling.
  • Mine is a regional local made brand and always helps for a nice appearance.
  • Several people have told me it's great by adding a little hot sauce to it as well.
  • Makes 1 quart.
  • Does between 10-14 halves.
  • Keeps in a covered jar in the fridge for several months.

Questions & Replies

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  1. I halved the recipe and used this on chicken breasts, like you said, I just kept marinading and it was wonderful. I added garlic tobasco to the blend to kick it up a bit. Thanks Chuck!
  2. this is one of the best chicken marinades i've ever had. try it you'll love it too. juicy, tastey chicken in every bite. 2 big thumbs up!!!! thanks
  3. Wow!! This was so good that my family just kept making grunting noises and giving me the thumbs up while they ate it, seriously! LOL! We all really enjoyed it and I will definitely be using this recipe again. The only deviation from the recipe I made was I used a hand blender to mix it which keeps the ingredients from separating. I then marinated the chicken in some of the juice for about two hours before grilling. I used the rest of the juice to baste as called for. I served it with potato salad & steamed broccoli for a delicious summer meal. Leftovers were also good eaten cold. Thanks Chuck!!
  4. This is the same as the Cornell marinade I have used for years and it is great. I halve the recipe, still using 1 egg.
  5. Super great tasting on my 2 chicken halfs. Grilled on Indirect heat and provided juicy chicken with crisp skin and nicely browned, when made exactly as written. I did marinate the chicken overnight & did baste it with some of the juice as I grilled the chicken. If you don't care for Poultry Seasoning, not to worry, this recipe is flexible to use the spices you like. You can even kick it up a notch! It's a keeper and a new favorite for us. Thank you , Thank You.


I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now. My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).
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