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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came to me by way of the February 2005 Zaar recipe adoption. Don't let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe. The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount. If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC. Ingredients:
1 tablespoon ground allspice |
1 tablespoon dried thyme |
1 1/2 teaspoons cayenne pepper |
1 1/2 teaspoons black pepper |
1 1/2 teaspoons ground sage |
3/4 teaspoon grated nutmeg |
3/4 teaspoon cinnamon |
1 -2 teaspoon salt |
2 tablespoons garlic powder |
1 tablespoon sugar |
1/4 cup soy sauce |
3/4 cup cider vinegar |
1/2 cup orange juice |
1/4 cup olive oil |
1 cup minced onion |
3 green onions, chopped (green included) |
8 chicken pieces |
Directions:
1. In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
2. Add onion and green onion.
3. Combine well.
4. Add chicken and allow to marinate refrigerated overnight, turning occasionally.
5. Remove chicken from marinade and bring to room temperature.
6. If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
7. Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
8. I have been told this recipe works well for those of you who do OMAC as follows:
9. To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
10. To serve, thaw in fridge overnight and then grill as directed.
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