Recipe by Al Cook
"An excellent marinade and basting sauce that will amaze you."
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apple cider vinegar
skinless chicken thighs
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.
This was just okay for us. It was juicy and tender, however.
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.
awesome marinade! used split chicken breasts.ive had 3 people call and ask me for the recipe!!! cant wait to use it again!!!
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.
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.
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Big Al's Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 242
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