Sunday, January 15, 2012

Thanks Big Al! Recipe: Big Al's Chicken Thighs

Great recipe. I eyeballed the mixture and it still came out tasting great.  For the egg substitute I just used a bit of egg whites I had in the fridge.  For the oil, I used olive oil.  I didn't let it marinade overnight either, more like an hour.  Turned out great - it got the approval by my two year old daughter, so I know it had to be good! 


  • 1 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup egg substitute
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon poultry seasoning
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 10 skinless chicken thighs


  1. In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.

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