Y'all are using this wrong. It is not a marinade, it is a basting sauce. Look up the original recipe on Cornell's website. You do not expose the chicken to the sauce until you start cooking it; then you baste the chicken with the sauce repeatedly while you grill it. I grew up in Upstate New York, and this was frequently made at summer church socials and fire department picnics. For a large crowd you make large charcoal pits out of cement blocks and lay out split broilers on large wire grills; you make an extra grill to lay over the top of the chickens and two people can flip over maybe a dozen chickens at a time. The sauce is mixed up in pails and applied with big paint brushes. Again, you don't marinate the chicken, that would make it too salty, and it would be impractical to do so when serving hundreds of people, which was how the recipe was originally written.
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Y'all are using this wrong. It is not a marinade, it is a basting sauce. Look up the original...