Who has that one recipe that has been passed down from generation to generation? Do you have that one recipe where every time you make it, everyone asks you for a copy of it? This grilled chicken marinade recipe is it. I has been passed down on my husbands side of the family and is an instant crowd pleaser. We make this recipe every time we are going to have decent size group of people over our house. Usually because it is requested when we have some type of family get together. Even the kids gobble it up!
When I make this recipe, I use all types of chicken cuts. I do this because everyone likes different types such as bone in chicken thighs, wings, drumsticks, tenders, and bone-in or boneless chicken breasts. Because of how long you marinade the meat, it will remain moist as you cook it.
Best Grilled Chicken Marinade Recipe
Ingredients
*The following is for 1/2 of a 1 gallon freezer bag of chicken pieces. If you fill a full 1 gallon freezer bag of chicken, you will want to double the recipe. Typically we end up making two 1 gallon freezer bags of chicken so we will quadruple the ingredients. It all depends how much chicken you need to make.
- 2 cups of White Vinegar
- 3/4 cup of EVOO (Extra Virgin Olive Oil)
- 1/8 cup of Salt. We use sea salt, and this can be scaled back if needed.
- 1 Egg
- 1/2 tsp of Ground Black Pepper
- 1 tbsp of Poultry Seasoning
- 1 tbsp of Parsley
Directions
- Combine all the ingredients in a bowl and mix with a whisk to blend the egg.
- Fill a 1 gallon freezer bag half way with chicken pieces and pour the mixture into the bag and close it tight.
- Place in a pan or bowl in case the bag would open up, and put into the fridge for 24-48 hours. (The longer the better!)
- Flip the bag over every 4-6 hours so the chicken marinates thoroughly.
- When you are ready to cook, take the chicken out of the fridge about 30 minutes before placing it on the grill.
- Dump the chicken and marinade into a large pot.
- While cooking the chicken do not place directly over the heat. Place the pieces around the heat. (In-direct cooking method.)
- Every 10 minutes or so, when you flip the chicken, dip it in the large pot or brush the chicken with the marinade. This is key to help keep the meat moist.
- I cook the chicken slow for about 60 minutes.
- Chicken should have an internal temperature of 165 degrees before eating. I typically take it off around 160 because it will continue to cook when removed from the grill.
- Your smaller pieces will cook faster that the larger pieces like the breasts, therefore you will want to keep them farther away from the heat. When they finish cooking, pile them up as far as you can from the heat and keep brushing with marinade until the larger pieces are finished cooking.
For more recipes check out my recipe page here!
Also check out a great steak marinade recipe here!
