*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!!
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.
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!