This chicken was *really* “MARVALOUS” DELMARVALOUS CHICKEN

My family declared this an absolute winner in our house….this made the chicken flavorful from the first bite to the last….I cook for my 92 year old Mother and she is still talking about the “Delmarvalous Chicken”! The flavor of this goes to the bone, fabulous!

I boiled the sauce for five minutes….placed the bone in chicken breast in for just two minutes (only on the meatiest side) then placed them in a zip lock and cooked later that day. Basted them with the sauce while cooking and what a hit, thank you, Avidcook for sharing this keeper!

DELMARVALOUS CHICKEN
Posted by: avidcookGA

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 time if 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 CUP
VINEGAR ½ CUP
BUTTER 3 TABLESPOONS
SALT 1 TABLESPOON
POULTRY SEASONING ¼ TABLESPOON
PEPPER ¼ teaspoon
WORCESTERSHIRE SAUCE ½ TABLESPOON
TOBASCO ¼ TABLESPOON
PAPRIKA ¼ teaspoon
GARLIC 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 and be grilled the next day.

Recipe sounds good. But I love your "think spring" pix best.

Copied the recipe but have one question...........can this be made in the oven instead?  If so, does anyone have any ideas on times or temps?

Thanks for the review Miss Chicken and thanks Lynne for posting the recipe!

Paulette

LOL, thanks, SC!

Paulette ~ no…I don’t have a clue. Honestly? I think the part of this particular recipe is the grilling! I don’t think (personally) it could be as great with out that grilled crispy type taste……saying that? I still think this is by far the best, moist chicken I’ve had so I think even YOU could make it….I AM SOOOOO just kidding you! You know I luv ya -- if  helps SIL cooked this on an open air charcoal at med (maybe 250º or 300º) for about 15 minutes but you know our wind!!

Bump for Lynne

Why, Miss Chicken, you make me blush! Such high praise from you is a compliment indeed. Thanks for letting me know you liked it.

I made this quite some time ago and remember noting that it would have more flavor if I had marinated it longer.   I think I put it in the sauce and cooked right after.

Reminds me I need to try it again.

I may just have to try this as I know AvidCook and I have some "similar" recipes so our families must have similar tastes!

Thanks for the recipe and thanks Linda Chicken for the review.

Lynne ~ you deserve every compliment, pat on the back and highest praises….your recipes have never, not ever, let me down ~ you rock! Thank you -- you know something….this was nothing but a HUGE hit on this board a few years ago and I just NOW get around to trying it…..says something for chicken power! LOL My family sings your praises for you ribs and now this?!!?!? I have adoption papers ready ~ you CAN have them at ANY time! *wink wink*

What we want to do is add Mexican spices to this and make Fajita meat…..I just know it’s going to be a ball park hit ~ I’ll let you know, thank you, my friend, this was one of MANY of your top notch recipes, thank you from our family, hugs, Linda!

MoJazz – did you boil the sauce the full five minutes? The reason I ask?  The second that puppy started to boil I put the chicken in *hangs head in shame* you never saw a *chicken rescue* performed in such a timely manner in your life!! I’m talking HIGH chicken movement here! *snorts*

Tria ~ I notice that about you as well….the recipes you and Lynne post always fit my family well.

Thank you all for the great response for the review…….I’ve missed this and it makes my heart smile, thank you Lynne for for the great recipe  (recipes) and for all of your for the wonderful responses…….