A friend of mine who grew up in Buffalo turned me on to the marinade that Church Grandmothers would marinade chicken in for fund raiser dinners. It is a marinade called Chiavetta's. It is made with lots of vinegar, salt, and a blend of spices that every Church Grandmother has sworn to take to their grave. The marinade adds a nice tangy taste to chicken and makes even the biggest steroided up chicken breast tender and moist. I don't smoke my chicken that has gone for a swim in this marinade. Grilling only.
First, I marinade the breasts overnight in a plastic bag and pull them out to air dry for about 15 minutes...
Then, a nice dusting of Weber Canadian Chicken rub...
Then, I place on a grill that is regulated for about 400 F. The chicken goes on indirect heat. After 30 minutes, I rotate the chicken to place the other side toward the fire. Then after 30 more minutes, they get 2 minutes, skin side down right over the coals for a final crisping of the skin...
Tender and juicy on the inside. Crispy goodness on the outside. If you live in the Buffalo area or can get some of this marinade, you should give it a try.
Thanks for stopping by...
Bill
First, I marinade the breasts overnight in a plastic bag and pull them out to air dry for about 15 minutes...
Then, a nice dusting of Weber Canadian Chicken rub...
Then, I place on a grill that is regulated for about 400 F. The chicken goes on indirect heat. After 30 minutes, I rotate the chicken to place the other side toward the fire. Then after 30 more minutes, they get 2 minutes, skin side down right over the coals for a final crisping of the skin...
Tender and juicy on the inside. Crispy goodness on the outside. If you live in the Buffalo area or can get some of this marinade, you should give it a try.
Thanks for stopping by...
Bill
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