A chicken marinade developed by a Cornell professor.
0.5 cup cider vinegar
0.25 cup vegetable oil
0.25 egg (whisk it and take a spoonful)
0.5 tbsp salt
pinch black pepper
1 tsp poultry seasoning
2 chicken leg quarters
Mix egg with oil, then whisk in vinegar and spices.
Clean chicken pieces and place into a Ziplock bag. Add enough marinade to coat the chicken, save the remaining marinade for basting during grilling.
Marinade in the fridge for 12-24 hours.
Grill at low temperature (250F), turning and basting the meat every 15 minutes until done. Serve!
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