This is based on a rather famous recipe well known to generations of Cornellians and upstate New Yorkers generally. I've made a couple modifications to it over the years*, and I think it's about the best chicken grilling recipe I know.
* Substituting rice vinegar for apple; adding of lemon and rosemary to the marinade; finishing with minced rosemary and lavender.
- 6 Chicken Pieces (I prefer thighs. With or without skin and bone, according to your personal preference.)
- Marinade Ingredients:
- 1 egg
- 1 cup vegetable oil
- 2 cups rice vinegar
- 3 tablespoons salt
- 1 tablespoon poultry seasoning (equals thyme + sage + rosemary + marjoram + nutmeg + black pepper, if you don't have the commercially mixed kind)
- 1 teaspoon ground black pepper
- Juice of one lemon
- Tablespoon minced fresh rosemary
- To finish:
- Another 1 tablespoon minced fresh rosemary.
- 1 Tablespoon culinary lavender
- Blend the marinade ingredients and marinade the chicken thighs for a few hours, or up to 24 hours, refrigerated.
- Remove chicken from marinade, and grill the marinated chicken over direct, medium heat.
- A minute or two before taking the chicken off the grill, sprinkle with the mixed rosemary/lavender to finish. Serve.
|Amount Per Serving||%DV|
|Serving Size 1368g|
|Recipe makes 6 servings|
|Calories from Fat 2005||67%|
|Total Fat 222.98g||279%|
|Saturated Fat 56.16g||225%|
|Trans Fat 0.94g|
|Total Carbs 1.95g||1%|
|Dietary Fiber 0.4g||1%|