Easy Bbq Chicken Marinade

"Came up with this one on the fly. This quantity of ingredients will be sufficient marinade for 4 drumsticks. I like to use zipper-seal bags for marinating because the air can be removed so that the meat is surrounded by marinade, which means I can throw it into the fridge and forget about it until cooking time. I get a nice, even marinade on every piece without any extra fuss. Plus, it is one less dish to wash after."
 
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Ready In:
1hr 3mins
Ingredients:
7
Yields:
1/2 cup
Serves:
2
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ingredients

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directions

  • Mix all ingredients together in a small bowl.
  • Put chicken pieces into a large zipper-seal bag.
  • Pour marinade into bag.
  • Seal bag, making sure to remove most of the air so that the chicken has lots of contact with the marinade.
  • Refrigerate for 1 hour or more before grilling.

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Reviews

  1. VERY moist! Knife slid right through it. Even a day later, the meat is nice and tender. I didn't have the vinegar and had to use ketchup instead of the BBQ sauce as a base, so it was a bit bland. That was my problem, not the recipe's. I put it all in a ziplock overnight in the fridge, turning every few hours. I had to bake mine in the oven at 350 degrees for 40 minutes, using boneless breasts. I turned once halfway through. I will be making this again next week with BBQ sauce and with the vinegar.
     
  2. This was a nice, easy recipe. The flavor was O.K....something I would do again during the week with the family. Instead of 1/2 a garlic, I used 3 garlic. I marinated chicken thighs...froze them flat on a cookie sheet, so all I need to do for a quick supper is put the chicken in a sink of tempid water for 30 - 45 minutes...depending on the size
     
  3. Instead of using steaksauce, we used more BBQ sauce. We also used a whole clove of garlic (we love garlic). It was awesome! Highly recommend it.
     
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Tweaks

  1. VERY moist! Knife slid right through it. Even a day later, the meat is nice and tender. I didn't have the vinegar and had to use ketchup instead of the BBQ sauce as a base, so it was a bit bland. That was my problem, not the recipe's. I put it all in a ziplock overnight in the fridge, turning every few hours. I had to bake mine in the oven at 350 degrees for 40 minutes, using boneless breasts. I turned once halfway through. I will be making this again next week with BBQ sauce and with the vinegar.
     
  2. Instead of using steaksauce, we used more BBQ sauce. We also used a whole clove of garlic (we love garlic). It was awesome! Highly recommend it.
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> I love cooking, especially baking elaborate desserts. My most used cookbook (other than this one!) is the Joy of Cooking; I find that it's great for demistifying seemingly tricky things. It has given me the confidence to try lots of interesting new things in my kitchen. Outside of the kitchen, my passion is animals. Right now I have two dogs (a Shepherd cross and an American Bulldog) and 3 cats. They are also my lifes work: I am a professional pet groomer and reiki practitioner. I own a Pet Spa, so if you live near me and have pets, by all means drop me a line. I have been raising, training, and showing dogs since I was knee-high to a grasshopper, and I've got the pictures to prove it. :-)
 
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