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Posted by: avidcookGA Posted on: 10/19/2002 10:01:06 PM #R713920
This recipe is from the Salisbury, Maryland Jaycees who held a huge BBQ fundraiser each year. My father was a member in the early 1950’s so the recipe is at least 50 years old. The name Delmarvalous comes from the Delmarva Peninsula of Delaware, Maryland, and Virginia. I thought you might like a little history with your recipe. The secret to the recipe is to boil the ingredients for 5 minutes and then add the chicken in batches and let the chicken pieces boil in the marinade for 2 minutes on each side. This gets the flavor of the marinade all through the chicken and also helps to tenderize it. The Jaycees did the marinade in huge batches to serve hundreds at a timeIf you are using whole chickens, cut them up before placing in marinade. I just pick the pieces that my family likes, you could do all breasts if you like. I hope that you will enjoy it as much as my family does. 2 whole chickens, cut-up or use only the pieces you like
WATER ¼ CUPVINEGAR ½ CUPBUTTER 3 TABLESPOONSSALT 1 TABLESPOONPOULTRY SEASONING ¼ TABLESPOONPEPPER ¼ teaspoonWORCESTERSHIRE SAUCE ½ TABLESPOONTOBASCO ¼ TABLESPOONPAPRIKA ¼ teaspoonGARLIC POWDER ¼ teaspoon
Combine all marinade ingredients and boil for 5 minutes. Add chicken pieces in batches and let boil in the marinade 2 minutes per side. If you are ready, you can immediately place the chicken on the grill and baste with the leftover marinade, turning frequently until chicken is done. The chicken should be crispy on the outside and very juicy and moist on the inside. You can also do this ahead and let the chicken continue to marinate in the refrigerator until ready to cook. It can marinate overnight
---------------------------------------------------------------------Cornell BBQ Chicken Marinade
Posted by many
Prep Time: 10 minutesIngredients:2 cups vinegar 1 cup oil 1 egg 3 tablespoons salt 1 tablespoon poultry seasoning black pepper to taste Preparation:Put Ingredients into a blender and blend until smooth. Marinate chicken in sauce for at least 1-2 hours (overnight is good), baste while cooking.
This is delicious!
Lee Bailey’s Charcoal Marinated Chicken Breasts(Mom3boys)6 small boneless, skinless chicken breasts, or 3 large ones-cut in half3 cloves garlic, crushed1 ½ teas. Salt½ cup packed brown sugar3 Tbs. Grainy mustard¼ cup cider vinegarJuice of 1 limeJuice of ½ lemon3 Tbs. Olive oil3 Tbs. veg. oilThe
day before: In a small bowl, mix garlic, salt, sugar, mustard, vinegar,
lemon & lime juices. Whisk in oils. Put chicken in glass dish (or
zip bag) and pour marinade over. Cover & refrigerate overnite;
turn in the A.M. Remove chicken from fridge 1 hour before cooking.
Grill about 5 minutes per side, or till done. This is excellent for
summer dinner parties-always gets rave reviews!
Hands down - using this marinade makes the best grilled chicken I have ever put in my mouth!
From Steven Raichlen's, "Barbecue Bible: Sauces, Rubs and Marinades"
The Only Marinade You'll Ever Need
Recipe By :Steven Raichlen
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1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt -- or to taste
4 strips lemon zest
3 cloves garlic -- crushed
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved.
Add the lemon zest, garlic, parsley, and basil.
Stir or whisk in the olive oil.
The virtue of the marinade is its freshness: Use it within 1 to 2 hours of making.
Stir again before using.
"Marinades - Then Only Marinade You'll Ever Need"
"Barbecue Bible Sauces, Rubs and Marinades"
- - - - - - - - - - - - - - - - - - -
NOTES : If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.
This marinade goes great with everything, and I mean everything: poultry, seafood, veal, pork, lamb, and vegetables. The larger the piece of meat, the longer you should marinate it.
These all sound wonderful !! Thank you so much!!!!
Copied them all!!!
My favorite is the Delmarvelous Chicken recipe. We are having it for dinner tonight and I can't wait. My mouth is watering for that crispy skin and moist interior. Yummy.
Delmarvelous Chicken is WONDERFUL!
I have another one that's lemon chicken where you grill lemons halfs and squeeze over the chicken that's awesome but it's bone in w/skin on -- you may not want that, best of luck!
TEQUILA LIME CHICKEN
4 split boneless, skinless, chicken breasts
1 T fresh minced garlic
1/2 cup fresh squeezed lime juice
1 t kosher salt
1 /2 cup gold tequila
1 t fresh ground black pepper
1 1/2 t ancho chili powder
1 T olive oil
Combine the chicken with everything and marinade for a half hour at room temp. The acids in lime juice cook the chicken- so you want to avoid marinading too long.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
Grill the chicken for about 5-6 minutes ( for a 1 inch thick breast) with lid off- on one side- until nicely brown. Less cooking time for thinner breasts. The juice and tequila have sugars that will blacken the chicken when grilling - so move them to a lower heat if that gets out of control. Turn the chicken and grill for another 5-6 minutes- depending on the thickness of the chicken, until cooked through and nicely browned. It should feel firm and the juices should run clear in the thickest part. Let it sit for a few minutes before serving.
Serve hot or room temp with a wedge of lime.
* I like breasts, but for the dark meat lovers thighs are also a good choice.
Any more recipes?
I've made this one several times, it adds wonderful flavor to the chicken.
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I haven't made this one but several of the forum members have and several of our staff members have and all have just loved it.
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