Firehouse Event Poultry Marinade

From: bobo3039

On Jun 17, 2007

I don't think the amount of cider is too much! The recipe I often use has 2 cups of vinegar (and 3 tablespoons of salt). I love this stuff. It makes great tasting, moist chicken.

From: yogi

On Oct 15, 2003

This marinade came together perfectly, but the flavor was much too vinegar-y for my family. Thanks for the good instructions on beating in the oil. I wasn't sure I could get it right but it turned out exactly like thin mayo. I may try it again, cutting WAY down on the vinegar.

From: diner524

On Aug 25, 2007

Delicious!!!I made this as directed except to cut the recipe in half. I used 2 chicken thighs. I marinated them for about 2-3 hours and then cooked them on the grill. This is a very flavorful marinade and made very moist chicken. Thanks Nimz for a great recipe.

From: ~*~BethCooks~*~

On Feb 27, 2004

This is the first recipe I've reviewed here. I've tried a lot of the recipes from this site, with great success, but few have pleased my husband and family like this one did. I first have to say, one of the reasons I tried this is because the history included in the description, as a history teacher for almost 20 years I found it interesting. I made it as written and at first I was thinking it would be a thick type of marinade because of the "mayo like" description, and when it ended up being very thin I was concerned because it ends up being very thin. However, I trudged ahead and let the chicken marinade overnight. As directed I put half on the chicekn and saved the other half for basting. We grilled it the next afternoon. We basted the chicken, (about 3 lbs. assorted chcken parts) frequently, and were thrilled with the results! Tangy, buttery, moist and yummy! It's early in the year for grilling here, but I'm so happy we braved the weather for this one! Now we'll make it often during the summer, winter, spring and fall! Thank you so much!