Big Al's Chicken Recipe -
Big Al's Chicken Recipe
  • READY IN ABOUT 9 hrs

Big Al's Chicken

Recipe by  

"An excellent marinade and basting sauce that will amaze you."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    8 hrs 45 mins


  1. In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Love this recipe! The marinade made the chicken very moist and tender. I didn't have the egg substitute so I did not add any, however the finished results was still wonderful.

Most Helpful Critical Review
Apr 05, 2011

This was just okay for us. It was juicy and tender, however.

May 11, 2007

Al, this recipe is awesome! I used a real egg, but that was the only change. To other users, don't leave out the egg - it acts as an emulsifier, so your marinade doesn't separate overnight.

Jan 25, 2004

awesome marinade! used split chicken breasts.ive had 3 people call and ask me for the recipe!!! cant wait to use it again!!!

Sep 24, 2005

We loved this chicken with its tangy flavour. Easy and tasty. The one problem, as others noted, was that it was way too salty. Next time I will make it with 1 teaspoon instead of 1 tablespoon of salt. I wish I read the reviews first. I might also try to cut back on the oil as well just to cut the fat and the near fire in the bbq. Otherwise really good.

Jan 25, 2004

EXCELLENT recipe... the combination of simple spices is very complimentary to chicken, and it keeps the meat moist. Seems like my chicken tends to get dry on the grill, but not this time! I marinated for almost 24 hours & it was great.

Feb 02, 2008

Great recipe! I must admit I didn't follow it to the letter though. We were too hungry to wait so I didn't bother to marinate the chicken, instead I cooked it in a 475 degree oven for around 30-40 minutes. I used Sherry Wine vinegar instead of apple cider and didn't use the egg substitute either (I'm not sure why you would anyway). I used boneless skinless thighs and they were so tender and tasty. I wish I would have made a bigger batch for leftovers!!

Oct 18, 2008

I love this recipe. It's my husband's favorite chicken recipe. I do make some changes, however. 1) I always use 1 egg instead of the egg substitute. I believe the egg is absolutely necessary to make the marinade "stick" to the chicken. 2) I use chicken thighs WITH the skin on. When I pan fry these, the skin creates a flavorful crust that is keeps the meat even more most than normal and 3) I agree with the others that 1 TBS of salt is a bit much so I cut it down to 1/2 TBS. This also freezes beautifully. If you can, marinate this overnight. I have made this at varying "marination" times. The flavor is 100% more pleasing when it's marinated overnight. Oh, and these freeze beautifully! Thank you Al!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 749 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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