No-Stick Marinade for Grilled Chicken

No-Stick Marinade for ChickenThis all-purpose marinade for chicken is a great recipe to have in your repertoire.  What you get is nicely seasoned chicken that is versatile enough to add to almost any salad, sandwich or pasta. It also makes grilling easy by creating a lovely non-stick exterior. The recipe is (only slightly adapted) from New South Grilling, by Robert St. John and he notes that it can be use on any poultry, even as a pre-baste and seasoning for your Thanksgiving turkey.

Click here for an excellent recipe featuring this chicken… Proud Larry’s Gilled Chicken Salad.

No-Stick Marinade for Grilled Chicken

Serves 2 1/2 cups
By author margaret @ The Right Recipe

Ingredients

  • 4 egg yolks
  • 1 tablespoon whole grain mustard
  • 1/4 cup balsamic vinegar
  • 1 cup light vegetable oil (such as grapeseed)
  • 1 cup light olive oil
  • warm water as needed
  • 2 tablespoons Lawry's Seasoned Salt
  • 2 tablespoons garlic powder
  • 1 tablespoon white pepper
  • 2 tablespoons lemon pepper seasoning
  • 2 tablespoons celery salt

Directions

1. Place the egg yolks, mustard, and vinegar in a food processor. Blend for 1-2 minutes.
2. Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, garlic powder, white pepper, lemon pepper, and celery salt until incorporated.
3. Mixture should have consistency of mayonnaise. Store covered in the refrigerator until needed. (will keep for 2 weeks)
4. Brush liberally onto chicken 1-2 hours before grilling.

 

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3 Comments

  • Reply
    Mark Raabe
    February 20, 2015 at 9:54 am

    The directions say to use egg yolks but in the ingredients there isn’t any egg yols listed

    • Reply
      Margaret
      February 20, 2015 at 10:26 am

      Thank you so much for catching that mistake! What a terrible omission. The 4 eggs yolks are essential to the marinade. Recipe has been corrected and I appreciate your keen eye. m

      • Reply
        Mark Raabe
        February 20, 2015 at 11:11 am

        No problem. I look forward to making the recipes

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