This is my all-time favorite chicken marinade recipe. The longer it marinates the better it tastes, although I wouldn’t let it sit for more than 12 hours.
Recipe: Chicken Marinade
Ingredients
- 1/2 cup olive or canola oil
- 3/4 cup apple cider vinegar
- 1 T salt
- 1-1/2 t poultry seasoning
- 1/2 t black pepper
- 1 beaten egg
Instructions
- Mix all ingredients together and pour over chicken.
- Soak chicken pieces for one hour or more before grilling. Brush with remaining sauce while grilling.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8
Meal type: dinner
When grilling chicken I almost always buy chicken legs because they are cheaper and my family loves them. I remove the skin before marinating.
Sounds yummy!! I think I’ll try it tonight =D
Oh my, YES! This one is delicious! It’s almost exactly like our favorite, except our ratio of oil to vinegar is a little bit different. Probably doesn’t affect the taste that much, and I’m going to try yours because it uses less than mine does. Did you know you can also use this in the crockpot? I usually use half vinegar/half water and not very much oil, and just make sure the chicken pieces are nearly covered. It turns out with a pretty strong flavor, but if you put it over salad, it’s delicious. I’m so glad this is your favorite too!
Yum! Love the idea of doing it in a crock pot!
Yum I am adding it to my May Dinner Menu. Thanks Toni and have a wonderful Mothers Day.
Is that your driveway in the background of your picture???
Those look great! How long do you cook them on the grill for? I just bought some chicken legs yesterday and was contemplating how I should cook them. I think I will give this a try.
Aha! I’ve been looking for a good reason to use the way-too-big bottle of apple cider vinegar I bought a few weeks ago. Thanks for the recipe!!
yep!
Depending on your grill, about 30 minutes for chicken legs. My grill always cooks hot so I put the chicken legs on the top rack and turn the grill to low.
I am going to try this very soon! Thank you, we are starting to get burnt out on plain chicken and this will be great! Thank You! Thank You! Thank You!
Interesting! I’ve never used egg in a marinade before, only as a “dipper” to coat before adding crumbs. What does the egg bring to the recipe, and would I get good results without it?
How many pounds of chicken is this meant for? And “remaining sauce…” How much did you reserve for this?
I usually marinade 3 to 4 pounds of chicken with this recipe. I just brush with whatever is left in the container. Usually only a 1/4 of a cup.
Can you use this marinade on a whole chicken and slow cook it?
I’m not sure.