As summer begins to emerge, family vacations begin. Through their travels, they are sure to come across a smoky, salt and vinegar aroma filtering the air. It’s difficult to ignore that smell without being tempted to pull off the road to make a quick, flavorful purchase. Oh, Roadside BBQ Chicken, how I’ve missed you! With this easy to make marinade, you can have your own at your disposal whenever the mood hits with this marinade. Don’t have a grill? No worries! This can be completed in the oven with similar results.
Simply whisk all the ingredients together and pour all but 1/2 cup of the marinade into a gallon-sized Ziploc bag with the chicken awaiting to absorb those tantalizing flavors. Refrigerate 4-6 hours or overnight. Because I use skinless and boneless chicken thighs, the marinade will penetrate the meat Feel free to use chicken of your choice. I find that the thighs absorb so much more flavor with their tendency to stay moist when cooked. Save the reserved marinade for basting purposes.
Place chicken on the grill heated to low-medium temperature and baste with remaining marinade, turning every couple of minutes while basting. If you don’t have access to a grill, just heat your oven to 350 degrees. If you have a convection heating option, this will help brown the chicken as if you are grilling while basting. Baste and turn frequently while in your oven. To help obtain the “outdoor” affect, a brief broiling session at the end of the cooking could be used, but watch carefully. Internal temperature should be 165 degrees when thoroughly cooked whichever method you choose to use.
Serves: 3 pounds
- 1 t. Poultry Seasoning
- 1 t. black pepper
- 1 T. Kosher salt
- ½ c. Apple Cider Vinegar
- ⅔ c. canola oil
- 1 t. dried basil
- 2 T. Worcestershire Sauce
- This is enough for 3 pounds of chicken.
- Whisk all ingredients together and reserve ½ cup for basting.
- Pour over chicken of your choice in a gallon Ziploc bag.
- Refrigerate for 4-6 hours or overnight, turning and massaging in marinade frequently.
- Place chicken on a preheated grill, basting with reserved marinade towards the end of the cooking time. Temperature should be a minimum of 165 degrees. Time will vary according to choice of meat used.