Anyone from Western New York knows the joy of Chiavettas marinade, that stuff makes chicken something else. As I am currently living abroad, I have had several instances of near crippling desire for some grilled Chiavettas chicken. I looked on the recipe’s on the internet and it came up pretty bare, so I took the one that looked closest and started experimenting, after 5 times grilling it, here is what I came up with. Now, I’m not entirely sure what accounts for the darker color in Chiavetta’s as opposed to the home made variety, but the taste is nearly identical.
- 1 cup cooking oil
- 2 1/2 cups cider vinegar
- 3 Tablespoons salt
- 1 Tablespoon poultry seasoning
- 2 Tablespoon BBQ sauce
- 1/2 teaspoon pepper
- 1 egg
Beat egg, slowly add oil while beating. It should now resemble mustard. Mix the rest of the ingredients. Whisk until consistent. Marinate chicken for at least 2 hours. I prefer to do it over night. You can store the left over marinade for a few weeks.