My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Sunday, September 5, 2010

GUEST RECIPE SUNDAY! Waxing Nostalgic for Barbecued Chicken

I don't know these people, but I bet they were eating chicken!
Next to my mother, no one has influenced my life like my Aunt, Donna Dailey Silverberg.  The only remotely athletic thing I did in high school was an awkward attempt at dance class that ended in a dreadful, beglittered, leg warmer-adorned Flashdance-mimicking recital that was decidedly not sexy.  When I was 19, Aunt Donna, being a marathon runner, sent me the The Complete Book of Running which launched me into what became a way of life.  Then, when I was first married, she started sending me cookbooks.  Some, such as The Frog Commissary Cookbook and The Enchanted Broccoli Forest I use to this day.  She and my mother were great cooks that instilled in me the love of cooking from scratch.  She is not only a fabulous cook, but still a competition runner and amazingly talented in many areas.  She could probably knit you a Mercedes.

Aunt Donna submitted this recipe for Barbecued Chicken because it evoked powerful memories (it's also great for your Labor Day picnic!).  As she relayed it to me, it was the only way my Grandparents would grill chicken, and it reminded her of church barbecues she attended as a child.  She also remembered sharing it with my mother and grandmother at a NY interstate rest stop when she was traveling from Binghamton to New London (where we lived) to work.  It must have been 1973, I remember thinking then that she was cool, and I still do.

This is very easy, old school chicken and it is really good.  For such a simple recipe, it packs a lot of great taste.  When I made it, it brought back memories of childhood Summers and backyard barbecues when my own mother used to make chicken this way.  I will definitely be making it again soon.  Who knows? Maybe it will take you back.
That's Donna on the right
Barbecued Chicken

1 cup vinegar
1 cup vegetable oil
1 egg
1 teaspoon Old Bay or Poultry Seasoning
1 tablespoon salt
Freshly ground pepper
1 1/2 to 2 pounds chicken, either boneless or bone-in breasts.

Mix vinegar, oil, egg and seasonings in a blender until thoroughly combined.  If you are using bone-in chicken,  par-boil it for 20 minutes.   Place chicken in a Ziploc bag with marinade and let sit in refrigerator for 3 hours - overnight.  Grill until the juices run clear, about 10-20 minutes.


Marlene said...

That was a very sweet tribute to your Aunt Donna. I enjoyed reading it!Keep it up Irish Mother!Love ya!

Margaret Murphy Tripp said...

Thanks Marls! I'll bring some over for you on one of your coaching nights ;-) travels well, because it's good cold too! xo

Sharon said...

My look so much like your Aunt Donna. I went to high school with Donna and remember this chicken recipe from a good friend of ours, Diane Fulkrod's mom. I make the recipe often (ironically have a chicken marinating in it to be BBQ'd tomorrow!) and I always use your Aunt Donna's mom's butterscotch brownie recipe. It is so great to make this connection with you and know how much Donna has made an impact on your life. She truly is a great lady!

Margaret Murphy Tripp said...

Nice to meet you, thanks for stopping by! Glad you enjoy the chicken. I was happy to be re-introduced to it and will make it again this week.
Thanks for the kind words. Hope you have a great day!

Anonymous said...

white vinegar or apple cider vinegar?

skin on or skin off chicken?

I think my sister makes this from Donna's recipe, too. Her husband is Donna's nephew. Small world!

Sheryl from VA

Margaret Murphy Tripp said...

Hi Sheryl,
Wow, it sure is a small world! Nice to meet you!
I always use white vinegar.
When using boneless chicken, it is skinless, but when I do it with bone-in chicken, I always leave the skin on and there is two ways to approach it.
Either parboil the pieces before marinating, or Grill it for 10-12 minutes until browned and then finish it in a 350 degree oven for 15 or 20 minutes.
If you try it, let me know how you like it!

Donna S said...

I use apple cider vinegar..I have tried white vinegar and it really does not have quite the right taste. There was no such thing as boneless, skinless when we were kids..but when you are married to a cardiologist, fat is eliminated as much as possible :-)

Anonymous said...

Thank you, Margaret and Donna,
I guess I will try it with each type of vinegar and compare!
A note on the skin-on versus skinless chicken: We generally use skinless chicken, anyway. If it is something that cooks for a longer time, we'll leave the skin on for cooking, but remove it to eat.
(Donna--will see you in a few weeks in Harrisburg!) Sheryl