I saw a whole cut-up chicken marked down 50% when I went to the store on Sunday morning, so bought it and did a quick marinade in this (just a few hours):
I think I may have posted this before and can’t remember where I got it from at this point. It makes a LOT of marinade, enough for a chicken and a half at least. I oiled the grill a bit, then put the chicken parts on skin side down for 15 minutes over about 450 (according to my gas grill thermometer). I had to turn the grill way down. Turned and basted and cooked another 15 minutes. Then cooked another 15 minutes, turning once more halfway through, putting the white meat pieces on the “cooler” side of the grill and leaving the dark meat pieces on the hotter side of the fire.
This came out fantastic! Would have been even better if I’d turn the grill down just a bit more a bit sooner, as the skin was charred. But charred in a good edible way, not in a gross burnt way. But a little less would have been even more perfect. I had a leftover piece for lunch today and it was equally fantastic.
I served the chicken with a big potato pancake, cut into wedges, and stir fried bean sprouts, which surprisingly were also fantastic as leftovers, maybe even better. I think I liked them not hot, but just room temperature, with just a bit more salt than last night.
Chicken Marinade with Worcestershire, Soy Sauce & Red Wine Vinegar
- 1/4 cup Worcestershire
- 3/4 oil could probably cut this down
- 3/4 cup soy sauce
- 1/2 cup red wine vinegar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp pepper
- 2 Tbs dry mustard
- Mix all the ingredients together and add to chicken pieces. Marinate 2-12 hours.
- Makes more than enough marinade for 8-10 chicken pieces.