Condiments & Sauces

Copycat Chiavetta’s Chicken Marinade

By An Edible Mosaic

The longer you marinate the chicken, the more tender it will be. However, don't overdo it or your chicken will be vinegary! More on this in the full recipe.

Pro tip

Prep Time:  10 Min

1/2 cup apple cider vinegar 1/4 cup vegetable or avocado oil 2 TB Worcestershire sauce 2 cloves garlic, crushed 1 TB sugar 1 tsp poultry seasoning 1 tsp salt 1 tsp celery salt 1/4 tsp black pepper 1/4 tsp white pepper

Cook Time:  35 Min

Ingredients

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Step 1

Make the marinade.  Add all ingredients to a bowl and whisk to combine.

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Step 2

Marinate. Use this amount of marinade for about 2 pounds of chicken. Marinate boneless skinless chicken breasts for at least 15 minutes or up to 2 hours. Marinate bone-in skin-on chicken for at least 1 hour or up to 24 hours.

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Step 3

Cook. Cook the chicken on a medium-high grill (about 400F) or in a 375F oven until fully cooked. It should reach an internal temperature of 165F for white meat (breast pieces) and 175F for dark meat (leg quarters).

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This marinade is a Buffalo tradition that yields tender, moist, and juicy meat.