Update Note: My grasp on family lore was apparently mistaken. Note the corrected portions.
With Father’s Day behind us, we’re into the grilling season proper. My family rang in the summer last weekend with an old family standby: Great Grandpa Blomquist’s
“Award-Winning” Chicken. Family legend has it that the recipe was actually my great-grandmother’s but my great grandfather used it to win the Warren County (PA) Kiwanis Club grilling competition to raise money for the Warren County (PA) Kiwanis Club each 4th of July.
In any event, this brine results in extremely tender, tangy and salty chicken that is ever so delicious. Make sure you leave the skins on, as the grilling process renders them golden, crispy and ever-so-tasty. Recipe below.
Great Grandpa B.’s Kiwanis Club Chicken
- 1 egg, beaten until fluffy
- 3/4 cup vegetable oil
- 1 tablespoon poultry seasoning
- 1 pint (2 cups) vinegar
- 1/4 cup salt
- 1/2 teaspoon pepper
- 1 frier chicken (cut up, with skins) -or-
12-15 chicken drumsticks (with skins) -or-
10-12 chicken breasts
- Beat egg in a large bowl until fluffy
- Pour in remaining ingredients (order doesn’t really matter)
- If you do not have poultry seasoning, make your own: 3 parts sage, 1 part thyme, 1 part pepper
- Divide chicken into two parts and place into two gallon-sized zip-top bags
- Pour 1/2 of brine mixture into each bag
- Squeeze air from bags, seal and place in fridge for at least 4 hours (overnight recommended)
- Remove chicken from bags and place on grill. Retain excess brine
- Grill over medium-high heat grill. Using basting brush, apply reserved brine mixture to the chicken at regular intervals during grilling. Each side of chicken should be golden brown with a slight char for maximum flavor