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Prep time
10 minutes
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Cook time
1 hour
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makes
enough to marinate 1 lb.
Author Notes
A riff off of Dr. Baker's Cornell Chicken recipe, this Dijon marinade is a nice barbeque sauce that has been in my family for years. —Hannah
Ingredients
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1
egg
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1/2 cup
cooking oil
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1 cup
cider vinegar
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1 teaspoon
herb of choice (sage, rosemary, thyme, whatever floats your boat.)
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1 tablespoon
salt
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1/3 cup
Dijon mustard
Directions
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Combine all ingredients in a jar. Shake well and let stand in the fridge for an hour or two.
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Soak one pound of bone-in chicken pieces for at least 2 hours. I do have excellent results when I marinate overnight, though.
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Preheat your grill. Remove chicken from marinade and grill about 40 minutes to an hour, depending what type of grill you have, until the largest piece registers at 165 degrees when checked with your meat thermometer.
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Serve up!
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