This Cornell Chicken Marinade recipe was used for chicken marinade this year for the Fourth of July BBQ chicken and it was yummy, yummy, yummy!
1 egg
1 C vegetable oil
2 C cider vinegar
3 Tablespoons salt
1 Tablespoon poultry seasoning
1 teaspoon ground black pepper
Crack the egg into a medium, bowl and whisk until beaten.
Slowly whisk in the oil until fully blended.
Then whisk in the vinegar, salt, poultry seasoning and ground black pepper.
Set some of the sauce aside to use for basting while grilling.
Place chicken in shallow baking dish and coat with the sauce.
Cover and marinade in the refrigerator for 24 hours.
Enjoy! Yum!
Here is a link to info about the origins of this this tasty marinate.
