This past weekend, I participated in the biggest Labor Day BBQ ever. I work at a summer camp, and every Labor Day we host a fundraising carnival with fire truck rides, a silent auction, and everybody’s favorite: the BBQ! With 1,400 guests showing up to eat, dominating the grill here is no easy task. The first key to success is a sure-fire marinade, and I had that.
Our boss, who provided the recipe, simply called it “Red Chicken Marinade.” Regardless of the name, it turned out delicious! The outside was the perfect golden-brown and the meat was tender and juicy inside. The recipe is a bit different than most as it is primarily vinegar with little oil. Although this is disappointing to those of us who love flames licking our meat and hands while grilling, the results are well worth the lack of pyrotechnics. If you’ve never used a marinade that’s mostly vinegar, the chicken tends to discolor a bit while soaking, but after it’s grilled nobody will even notice.
Recipe: Red Chicken Marinade
Summary: A tangy, delicious vinegar-based marinade for chicken
- ½ c. Olive oil
- 1 ½ c. Red wine vinegar
- 1 ea. Whole egg
- 2 t. Poultry seasoning
- 2 T. Salt
- 1 t. Black pepper blend
Start by mixing together in a small bowl all ingredients except the oil.
Once mixed, add the oil slowly in a steady stream, stirring continuously with a whisk until incorporated.
When the vinegar and oil are mixed together—or emulsified—pour the marinade over your chicken and set a timer for 30 minutes.
Preparation time: 30 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 6
Meanwhile, turn your grill on high, clean off the grates, and crack open a cold beverage while you wait. When your timer goes off, the chicken is ready. If you want a stronger flavor, you can let it sit a full hour. I did breasts and 30 minutes was fine. Now for the fun part: getting up and showing that meat who’s boss! Place the chicken on the grill and close the cover. Cook for 4-6 minutes. Then pull the chicken off and dip in the marinade.
Return to the grill with the opposite side down and cover for another 4-6 minutes. When clear juices start to bubble on top of the chicken, it is done. (Temp it to 165F if you want to be safe) Pull it off, call the guests (if for some reason they aren’t hovering around the grill), and dig in!
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