Marinade for Chicken
A delicious barbecue sauce for chicken on the grill. My father has used this since I can remember, and he always receives compliments at mealtime.
A delicious barbecue sauce for chicken on the grill. My father has used this since I can remember, and he always receives compliments at mealtime.
- Carbohydrate 45.5172945681493 g
- Cholesterol 0 mg
- Fat 56.8235991398039 g
- Fiber 7.07466578770988 g
- Protein 81.0037300767026 g
- Saturated Fat 4.19171150814095 g
- Serving Size 1 1 Serving (871g)
- Sodium 42326.6218888486 mg
- Sugar 38.4426287804394 g
- Trans Fat 1.00899955325426 g
- Calories 971 calories
Step-by-step
- In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice.
- Stir in mustard powder, salt, pepper, and parsley.
- Use to marinate chicken before cooking as desired.
- The longer you marinate, the more flavor it will have.
Ingredient measurements do not reveal how vegetable oil and aqueous liquids naturally resist bonding, which means vigorously whisking the soy sauce, Worcestershire, red wine vinegar, and lemon juice into a temporary emulsion is mandatory before streaming in the oil to prevent immediate separation on the bowl surface. Because acidic marinades containing high volumes of citrus juice and vinegar denature poultry proteins on contact, restricting the soak time to under four hours prevents the outer millimeter of the chicken from turning mealy and waterlogged before it ever hits the hot grill grates. When adapting the formula, substituting apple cider vinegar for red wine vinegar introduces a milder acetic bite that requires a full one-to-one ratio replacement without altering the remaining measurements.
Submerging the poultry in a non-reactive glass or stainless steel vessel prevents any metallic off-flavors from leaching into the meat during the refrigeration window. Once removed from the liquid, patting the surface completely dry with paper towels is the single most critical step for achieving a proper sear over direct high heat, as excess surface moisture causes steaming rather than desirable charring.
