My hearty compliments on the "Unbelievable Chicken Marinade". Did beer can chicken...

M

michael-in-phoenix

Well-known member
...with this marinade and it was divine.

Thanks Charlie!

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If memory serves me correctly (and there are no promises there) I think Charlie first posted this incredible marinade

Unbelievable Chicken Marinade

1/4 cup cider vinegar

1.5 T. whole grain mustard

1.5 T. Dijon mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 cup brown sugar

1.5 tsp. salt

6 T. olive oil

ground pepper to taste

Boneless, skinless chicken breast halves

In a large, non-reactive container, thoroughly mix all ingredients up to salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours or overnight.

Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the grill (pour leftover marinade into pan and boil several minutes. Then it can be served alongside the chicken.) and cook until desired doneness.

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My notes:

REGULATE YOUR FIRE VERY CAREFULLY, since there is so much sugar in the marinade the chicken will burn (blacken) quickly if left over too hot a fire.

I recommend beer can cooking, as long as you make your fire smaller (not as hot) than usual and watch closely. If you choose to grill in the traditional on-the-grate manner, I would brown the chicken on both sides and then move it to the cool side of the grill and cook it over an indirect heat (coals piled on the opposite side). I would still watch closely and turn often.

For the whole grain mustard I used Inglehoffer Stone Ground Original. It worked well.

Michael

 
Michael, is this marinade on the sweet side or is it balanced out by the mustards and vinegar?

 
Not Michael, but I think it is on the sweet side...

The original recipe called for all the mustard to be Dijon - maybe that would balance it better. I think I changed it to half dijon/half grainy mustard. Then again - maybe I'm not remembering any of this correctly:)- my memory has never been my strongest asset.

Deb

 
Thank you both. I generally dislike savory dishes with any sweetness, so if I make this, I'll

lower the sugar. I think I located the "original" recipe at AllRecipes:

Unbelievable Chicken

INGREDIENTS:
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

http://barbeque.allrecipes.com/az/nblivblChicknMrind.asp

 
This recipe goes all coarse ground mustard (no dijon) and adds the juice...

...of 1/2 lemon, which would further cut the sweetness.

I think switching the mustard to all dijon would be good, as deb suggested.

Michael

 
Meryl, it wasn't as sweet as I thought it would be. I think a lot of the sugar burns on the grill,

and the sauce is very tart with the vinegar and lime juice. Of course, you could use less sugar, but you might want to try it as is the first time.

 
Thanks, Joe. Now I really don't know what to do! Right now I'm leaning towards lowering the sugar

a little, and using all Dijon. But when the time comes, I'll probably just go with my instincts, as per usual.

 
I also tried this yesterday with chicken thighs...delicious!

I balked at the 1/2 cup of brown sugar and added maybe 1/4 cup but was totally excited with the results. I boiled the marinade and used it as a sauce. I loved the tangy taste.

 
Val, thanks for the info. This has been on my list to try, but my dh doesn't do sweet savory.

Will also cut the sugar.

 
Oh please reconsider the mustard. The whole grain mustard adds just the right texture.

and the Dijon just the right bite. I think the sweetness can be adjusted up or down without altering the character of the recipe

 
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