Firehouse Event Poultry Marinade

"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."
photo by teresas photo by teresas
photo by teresas
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
3 cups




  • 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.

Questions & Replies

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  1. 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. :)
  2. diner524
    Delicious!!!I made this as directed except to cut the recipe in half. I used 2 chicken thighs. I marinated them for about 2-3 hours and then cooked them on the grill. This is a very flavorful marinade and made very moist chicken. Thanks Nimz for a great recipe.
  3. iris5555
    I don't think the amount of cider is too much! The recipe I often use has 2 cups of vinegar (and 3 tablespoons of salt). I love this stuff. It makes great tasting, moist chicken.
  4. BethCooks
    This is the first recipe I've reviewed here. I've tried a lot of the recipes from this site, with great success, but few have pleased my husband and family like this one did. I first have to say, one of the reasons I tried this is because the history included in the description, as a history teacher for almost 20 years I found it interesting. I made it as written and at first I was thinking it would be a thick type of marinade because of the "mayo like" description, and when it ended up being very thin I was concerned because it ends up being very thin. However, I trudged ahead and let the chicken marinade overnight. As directed I put half on the chicekn and saved the other half for basting. We grilled it the next afternoon. We basted the chicken, (about 3 lbs. assorted chcken parts) frequently, and were thrilled with the results! Tangy, buttery, moist and yummy! It's early in the year for grilling here, but I'm so happy we braved the weather for this one! Now we'll make it often during the summer, winter, spring and fall! Thank you so much!
  5. Yogi8
    This marinade came together perfectly, but the flavor was much too vinegar-y for my family. Thanks for the good instructions on beating in the oil. I wasn't sure I could get it right but it turned out exactly like thin mayo. I may try it again, cutting WAY down on the vinegar.


I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
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