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. Marinade 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.
Why does whole egg belong in a chicken marinade? Emulsification is the mechanical answer, binding oil and vinegar into a cohesive clinging medium rather than letting the liquids pool uselessly at the bottom of a storage bag. Whisking the three whole eggs thoroughly before incorporating the two tablespoons of white vinegar creates a temporary emulsion, which is then stabilized by the finely diced onions and chopped parsley. Non-reactive bowls such as glass or stainless steel must be utilized for this mixing process because reactive metals like aluminum will impart a distinct metallic taste when exposed to acidic components like vinegar over an extended marinating period. Submerging four skin-on chicken breasts in this mixture for a minimum of four hours allows the salt to penetrate the muscle fibers, altering the protein structure to retain moisture during the high heat application. Extending this rest phase to twenty-four or forty-റിന്റെeight hours enhances the tenderizing effect further, provided the temperature of the refrigeration unit remains consistently below 40 degrees Fahrenheit. Freezing the raw chicken directly inside the marinade works exceptionally well for meal prep; the lipid barrier from the vegetable oil and egg protects the meat from freezer burn, and the thawing process doubles as additional marinating time as the package rests in the refrigerator overnight. Reheating leftover cooked chicken requires gentle indirect heat, such as a 300-degree oven, to prevent the lean breast meat from drying out after the initial high-heat sear. Managing the cooking environment requires a medium-hot grill that has preheated for at least fifteen minutes, ensuring the grates are sufficiently hot to release the proteins naturally once the crust forms. Placing the breasts down and rotating them ninety degrees after three minutes creates distinct diamond-shaped char marks without burning the delicate bits of onion clinging to the surface. Flipping the meat and repeating the timing yields an internal temperature reaching 160 degrees Fahrenheit before removal, allowing carryover cooking to safely finish the interior without causing the juices to evaporate excessively.
