Homemade Chiavetta’s marinade

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.

chicken chiavettas nick b


  •  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.


chicken chiavettas nick barth buffalo

This entry was posted in Food.

  1. I’m from Canada and tried chiavettas.. Can’t go without it….try not using the egg and use xanthan gum to bind it!!!

  2. still live in WNY making it now with the real Chiavetta’s sorry had to brag, just seeing whats out here on the web.

  3. the original was called cornell chicken its on the college site invented dr baker

  4. Perhaps use a packets. If dry Italian dressing mix,(which will have the garlic. And other seasoning in it.)

    I too am from Western NY and miss that awesome chicken!

  5. What do you think about using Malt Vinegar…Duff’s (wings) Chiavetta’s remind me of Malt Vinegar and they actually have it on the table as a condiment…

  6. I actually did cider vinegar, minced garlic, salt, pepper and a little paprika . It tasted identical but needed to be a little thicker. Next time I’m going to try the same thing but mixing it with xanthan gum.

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