You know when something incredible happens in your life and afterwards you can’t imagine what things were like before?

That’s the way you’re going to feel about this.

I told you I was going to give you my recipe for marinated barbecued chicken and here it is.

First you need:

1 beaten egg
1 pt. vinegar
3 tsp. poultry seasoning
1/2 pt. cooking oil
4-5 T. salt
1/2 tsp. pepper

And of course a bunch of chicken. I always used boneless skinless chicken breasts.

Beat the egg and dump in the vinegar.

Add the poultry seasoning.

Pour in the oil.

Add the salt.

Don’t forget the pepper. Stir well.

This is optional, but I like to tenderize the chicken. A neat trick my Mom taught me is to cover it with saran wrap so it doesn’t splatter all over the kitchen when you whack it.

Usually the pieces of chicken are pretty big, so I often cut them up. Ladies will mostly prefer smaller pieces too. The kitchen shears your Mom gave you works excellent for this.

I should have cut this particular batch in half, I had plenty of marinade. This recipe is good for lots of chicken, I think I had a mere three pounds in this example. It will handle a lot more.

It doesn’t need to be marinated very long. If tenderized, a half an hour is probably sufficient. Maybe an hour if not.

After the chicken has fermented for an adequate time, toss it on the grill!!

This particular evening Jewel’s friend Kendra (from nursing school) was over for supper, and she took a few of these pictures for me.

I think I usually cook it over medium heat, it doesn’t take real long. Make sure you don’t over-cook it, the meat will dry out somewhat.

It’s vital to check the meat right there off the grill! Make sure you’re hitting the right cooking time. Rip off smallish (or not) chunks of meat with your tongs and shove it in. Here I’m demonstrating my patented method of chicken-testing.

Remove the pieces as they finish cooking and place in a covered dish. Try to stay out of the dish otherwise, or there won’t be any meat left for supper.

The finished product, with a small spinach salad on the side. And iced tea, of course.

Try it, you’ll be glad you did.