115 Ratings
  • 5 star values: 76
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2

An excellent marinade and basting sauce that will amaze you.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.

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  • Preheat grill for high heat.

  • Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

297 calories; 26.9 g total fat; 43 mg cholesterol; 749 mg sodium. 0.7 g carbohydrates; 12.5 g protein; Full Nutrition


Reviews (90)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Love this recipe! The marinade made the chicken very moist and tender. I didn't have the egg substitute so I did not add any however the finished results was still wonderful. Read More
(65)

Most helpful critical review

Rating: 1 stars
10/14/2009
Very tangy maybe too much vinegar in the recipe. Other flavors got lost. It was juicy just not tasty. 0 out of 4 in the family liked this. Read More
(1)
115 Ratings
  • 5 star values: 76
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/25/2004
Love this recipe! The marinade made the chicken very moist and tender. I didn't have the egg substitute so I did not add any however the finished results was still wonderful. Read More
(65)
Rating: 5 stars
05/11/2007
Al this recipe is awesome! I used a real egg but that was the only change. To other users don't leave out the egg - it acts as an emulsifier so your marinade doesn't separate overnight. Read More
(36)
Rating: 5 stars
01/25/2004
awesome marinade! used split chicken breasts.ive had 3 people call and ask me for the recipe!!! cant wait to use it again!!! Read More
(24)
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Rating: 4 stars
09/24/2005
We loved this chicken with its tangy flavour. Easy and tasty. The one problem as others noted was that it was way too salty. Next time I will make it with 1 teaspoon instead of 1 tablespoon of salt. I wish I read the reviews first. I might also try to cut back on the oil as well just to cut the fat and the near fire in the bbq. Otherwise really good. Read More
(16)
Rating: 5 stars
01/25/2004
EXCELLENT recipe... the combination of simple spices is very complimentary to chicken and it keeps the meat moist. Seems like my chicken tends to get dry on the grill but not this time! I marinated for almost 24 hours & it was great. Read More
(14)
Rating: 5 stars
02/02/2008
Great recipe! I must admit I didn't follow it to the letter though. We were too hungry to wait so I didn't bother to marinate the chicken instead I cooked it in a 475 degree oven for around 30-40 minutes. I used Sherry Wine vinegar instead of apple cider and didn't use the egg substitute either (I'm not sure why you would anyway). I used boneless skinless thighs and they were so tender and tasty. I wish I would have made a bigger batch for leftovers!! Read More
(11)
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Rating: 5 stars
10/18/2008
I love this recipe. It's my husband's favorite chicken recipe. I do make some changes however. 1) I always use 1 egg instead of the egg substitute. I believe the egg is absolutely necessary to make the marinade "stick" to the chicken. 2) I use chicken thighs WITH the skin on. When I pan fry these the skin creates a flavorful crust that is keeps the meat even more most than normal and 3) I agree with the others that 1 TBS of salt is a bit much so I cut it down to 1/2 TBS. This also freezes beautifully. If you can marinate this overnight. I have made this at varying "marination" times. The flavor is 100% more pleasing when it's marinated overnight. Oh and these freeze beautifully! Thank you Al! Read More
(9)
Rating: 4 stars
06/24/2004
This recipies had a nice flavor and I will make it again but it was WAAAAY too salty. I actually thought I added too much salt by mistake but then I looked again and it calls for a tablespoon of salt I will at least cut that in half if not skip it altogether next time. But my husband and I both agreed that I should try it again with less salt. Read More
(9)
Rating: 5 stars
01/25/2004
This was the best chicken marinade I have ever eaten! My husband and I loved it. The chicken was juicy and had a nice color to it. We will definately be making this again. Michelle & Family Read More
(8)