GOLDEN GRILLED OR BROILED
4 to 6 servings
egg, slightly beaten
garlic clove, peeled and minced (optional)
cup cider vinegar
cup extra virgin olive oil or other salad oil (corn, canola, or
cup chopped peeled onion
tablespoon poultry seasoning
and freshly ground black pepper to taste
to 6 split chicken breasts (skin may be removed, if desired) or about 2 to 3 pounds chicken drumsticks or
thighs, or a combination(skin may be removed, if desired) or 1½ to 2 pounds boneless chicken breasts or
of parsley or other fresh herbs of choice or minced parsley as desired
small heavy saucepan, combine egg, garlic, vinegar, onion, poultry seasoning,
and salt and pepper, blending well with a wire whisk. Bring mixture to a boil over moderate heat,
stirring constantly. Remove marinade from
heat and allow marinade to cool.
chicken pieces in a deep large bowl; pour cooled marinade over chicken pieces,
coating each well. Cover and
refrigerate for at least 1 hour. Remove
chicken pieces from marinade; reserve marinade.
chicken pieces, bone-side down, on a barbecue grill rack, about 8 to10 inches
above medium coals (ash gray and glowing) or gas grill set at low to medium
temperature. Brush chicken pieces with reserved marinade. Grill chicken,
turning (over) each piece frequently and basting with marinade, until
chicken is fork tender and done, about 25 to 35 minutes total grilling
time. Or, broil chicken pieces. Arrange chicken pieces, skin-side down on a
rack in a broiler pan about 7 to 9 inches from heat source; brush chicken
pieces with reserved marinade. Broil
about 30 minutes total broiling time or until chicken is fork tender, turning
chicken pieces and basting frequently as previously directed. Sprinkle chicken pieces with salt and pepper
after chicken pieces begin to brown. Be
careful not to burn chicken.
also bake chicken. Prepare chicken
pieces as previously directed for grilling.
Arrange chicken pieces in a 13 x 9 x 2-inch baking pan and bake in a
preheated moderate oven (350 degrees F.), turning chicken pieces and basting
frequently with marinade, for 35 to 45 minutes or until chicken pieces are fork
serve, arrange chicken pieces on a serving platter or individual plates and
garnish with sprigs of parsley or other herbs or minced parsley.