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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 12 servings The following items or measurements are not included below: 4 tablespoons seasoning |
||
| Calories 331 | ||
| Calories from Fat 208 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 8.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 379mg | 15% | |
| Potassium 246mg | 7% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 27.9g | 55% | |
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SERVES 12 , 1 1/2 pints
Ingredients
- 1 egg, beaten
- 1 1/2 teaspoons salt
- 1/2 cup vegetable oil
- 1 cup cider vinegar
- 4 tablespoons bell seasoning or chesapeake Old Bay Seasoning
- 3 cloves garlic, halved
- ground pepper
- 3-4 lbs chicken parts or boneless chicken breasts
Directions
1
Blend all (except chicken) in Cuisinart or blender.2
Pour over raw chicken and allow to marinate in the refrigerator, preferably overnight.3
Remove chicken from marinade and discard marinade.4
Grill chicken until cooked through.
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Browse similar recipes by category
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Broil/Grill
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: jrusk
On Oct 20, 2008
This was really good. It has cider vinegar and old bay...my favorite way to cook shrimp and crabs so I had to try it. I wisked all the ingred. in a big measuring cup so I had less clean up. I used split bone in skinless breasts. Marinated for 5.5 hours then to the grill. I did reserve some marinade for basting. The outside had a great coating and flavor. Inside was moist and had a nice hint of the cider vinegar which I like. I still prefer this combo on seafood but it was a nice change. Considering how quick & easy this marinade is and that we love old bay I'm sure to make this again.
From: MichelleOnTheLake
On Sep 27, 2008
My BF and I cooked this out on the grill with great results using the indirect heating method. (Turning one side of the grill on high and letting it heat up for 15 minutes) then placing the chicken on the opposite side of the grill. I used chicken breasts and reserved some of the marinade to spoon on the chicken as it was cooking. The chicken took about 47 minutes to be done perfectly with the juices running clear. It was so tender and delicious. We love the marinade and will use this from now on when cooking out on the grill. Thanks for sharing Merrie!
From: bobo3039
On Jun 12, 2005
I've been using this recipe for years and it is so good. I use poultry seasoning and usually halve the recipe (still using 1 egg). I also set aside some marinade (before putting the chicken in) to brush on the chicken while it's cooking.
From: Marie
On Aug 18, 2003
Absolutely awesome recipe! I started the marinade before I realized that I had no Old Bay seasoning so I substituted poultry seasoning as was in the original Cornell recipe. It produced a fabulous, delicious and very moist chicken. Also, I used chicken breasts, boneless and butterflied. Cooked in no time on the barbecue grill. Thanks for posting, Merrie!
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