Father's Day is a great day to BBQ and nothing tastes as good as grilled marinated chicken.
It became a tradition for us in each church we pastored since 1996 when we lived in northern NY. A friend shared her yummy marinade recipe and we decided to make that chicken for the whole church for Father's Day.
We had to multiply the recipe 5-6 times to make enough marinade for 60 chicken legs. What fun! We found several 5 gallon plastic buckets and washed them out well, then took large clear plastic garbage bags and lined them to further protect the chicken.
The chicken was cleaned and trimmed to remove the fat and 30 legs were placed in each bucket before being covered with marinade. They soaked for 1-2 days before the Father's Day picnic.
The last few years, our daughter has made the trek to our house on Father's Day to grill the chicken, whether it's just for her dad or for the whole church.
Since then I make this recipe at least 1 or 2 times each summer and try to make enough to freeze the leftovers.
The original recipe:
1 cup vegetable oil
2 cups cider vinegar
1 Tbsp garlic powder
2 Tbsp. salt
1 Tbsp pepper
1 Tbs[p sage
1 egg, beaten
3 pounds chicken
Instructions:Mix ingredients in a blender and pour over chicken. Chicken should be almost covered with the brine. Soak for 24-36 hours, stirring if needed to be sure all pieces soak evenly.
I have found over the years that the best way to mix the marinade for large amounts of chicken is to make one recipe at a time, making as many batches as needed until all the chicken is covered in your container. However, for your convenience to purchase supplies, here is the larger version for 60 chicken legs.
Church-sized recipe for marinade:
2 2/3 quarts of oil
10 Tbsp of black pepper
10 Tbsp of garlic powder
20 Tbsp. salt
5 quarts vinegar
10 Tbsp sage
60 + chicken legs
ENJOY and Happy Father's Day to all!