Easy Grilled Chicken Marinade
My family has enjoyed this grilled chicken marinade for more than two decades. The recipe is simple and delicious, and the smell coming off the grill has always been a sure sign of summertime.
My family has enjoyed this grilled chicken marinade for more than two decades. The recipe is simple and delicious, and the smell coming off the grill has always been a sure sign of summertime.
- Carbohydrate 4.05205083356671 g
- Cholesterol 454.13 mg
- Fat 18.1587091699823 g
- Fiber 0.897608342490395 g
- Protein 64.5449725001089 g
- Saturated Fat 3.69581587003857 g
- Serving Size 1 1 Serving (363g)
- Sodium 264.682666668784 mg
- Sugar 3.15444249107631 g
- Trans Fat 2.15123780734043 g
- Calories 451 calories
Step-by-step
- Prepare marinade: In a non-reactive bowl, whisk egg and add in all other ingredients.
- Add chicken. Marinate in a ziploc bag for at least 4 hours; ideally 1-2 days. Turn occasionally.
- Prepare medium-hot grill. Let it warm up at least 15 minutes.
- Place chicken on the grill.
- After 3 minutes, pick it up and give it a quarter turn. Sear another 3 minutes.
- Flip over.
- After 3 more minutes, give it another quarter-turn.
- Grill until internal temperature reads 160 degrees F, about 10 minutes total depending upon thickness.
My Go-To Grilled Chicken Marinade: A Summertime Staple
For over twenty years, this simple grilled chicken marinade has been a cornerstone of our family meals. It's not just about the incredible taste; it's the entire experience. The smell of the chicken grilling wafts through the air, instantly transporting me back to lazy summer afternoons, the sun warm on my skin, the sounds of laughter and conversation filling the backyard. It's a recipe that's as much about creating memories as it is about creating a delicious meal. The marinade itself is incredibly versatile; I've used it on everything from chicken breasts to thighs, and even on some sturdy fish fillets. The key is to let the chicken marinate for at least four hours, but I often find that leaving it overnight or even for a full 24 hours intensifies the flavors beautifully. The longer it marinates, the more tender and flavorful the chicken becomes. The result is juicy, flavorful chicken that is perfect for a simple weeknight dinner or a more elaborate summer barbecue.
This recipe is so incredibly easy to adapt to your preferences. If you are a fan of herbs, feel free to add more fresh parsley, or experiment with other fresh herbs such as thyme, rosemary, or oregano. Some people like to add a touch of sweetness to their marinades. If you’re one of them, a teaspoon or two of honey or maple syrup would do wonders. I've seen people add a little bit of garlic powder for an extra punch of flavor. On the other hand, if you are keeping track of your sodium intake, you can always reduce the amount of salt in the recipe, or use a salt substitute. The beauty of this recipe is that it's a blank canvas for your culinary creativity. Feel free to experiment, adjust the ingredients to your liking and create your own personal twist on this classic marinade.
Beyond the culinary aspects, this recipe represents a valuable link to family traditions and the joy of shared meals. Each time I prepare it, I remember family gatherings, outdoor cookouts, and the simple pleasure of coming together over a shared meal. It's a reminder that some of life's best moments are the ones spent around the table with loved ones, sharing food, stories, and laughter. The smell of grilling chicken is more than just an aroma; it's a sensory trigger that evokes memories and strengthens our family bonds. It's a testament to the power of simple recipes to create lasting memories and connections. So, go ahead, try this marinade, and let it transport you to your own summer memories – or perhaps create some new ones.
Ingredients:
- 3 whole eggs, whisked
- 2 tablespoons white vinegar
- 3 tablespoons fresh parsley, chopped finely
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3 tablespoons vegetable oil
- 1 whole yellow or white onion, finely diced
- 4 whole chicken breasts or chicken skin-on
