Cider Marinade for Chicken

On Friday afternoon, I wandered my way into the Central Meat Market, a local butcher, for the first time. Although it was 5 p.m. on the eve of independence day, there was no line curving out the door, or any shortage of good looking meat.

While there were very affordable cuts of beef, and pork, I settled on buying two whole chickens. I think it’s always better to buy the whole bird, because it’s cheaper, and is a more ecologically minded practice than buying individual cuts.  Dis-articulating a chicken does not take much time, but if you have never done it, here is a great video on how to do it in less than 5 minutes. After cutting up the chicken, I stuff the pieces into a fairly large tupperware container.

Next, I whisked together a a handful of ingredients (listed below), and poured them on top of the chicken, and let it steep for 20 hours.



Olive Oil

Cider Vinegar

Smoked Paprika

Pinch of Salt

Urfa Pepper (a mild turkish pepper with strong coffee overtones)

Ground Black Pepper

Minced Garlic

Juice from half a lemon

After I threw the chicken on the grill, I took the remaining marinade juices and reduced them into a barbecue sauce on the stovetop.

Unfortunately, I forgot to take any pictures, and it was all eaten fairly quickly yesterday, but trust me when I say it was delicious! And oh so simple


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