Elise Kolaja sent us this report on the infamous Lion’s Club Chicken. Hope you got yours!
Yesterday, the semiannual and droolingly anticipated Lion’s Club Chicken Barbecue on Washington Ave in Chestertown sold out in an hour and a half. At 12:27, there were five boxes left at the table, the grills were down and the guys were packing up.
In our town, this is the equivalent to a run on the bank. I snagged a box, and scuttled back to the car, guilty, thankful and triumphant all at once — only to find myself blocked in by a woman in a pickup truck who had missed the cut and was broadcasting her extreme disbelief and displeasure. Can you believe people?
What is it about the chicken that makes it so good? The grills, the spectacle, the good cause, the men who man it, but most of all, the marinade. It’s secret. Once, I almost got someone to spill the recipe. Unfortunately, another Lion’s Club member stepped in and saved him from sinking the ship. However, after some research, and a bit of
putting together what he almost told me, here are some options that will get you pretty close. Poultry seasoning seems to be the secret spice, although I swear the fellow with the marinade jugs said seafood seasoning before he was taken down. Worth experimenting.
And it might just explain why Skeeter and I couldn’t find ANY apple cider vinegar at the Acme the weekend before last.
Cornell Chicken Marinade https://allrecipes.com/recipe/cornell-chicken-marinade/Detail.aspx
1 egg
1 cup vegetable oil
2 cups cider vinegar
3 Tbs. salt
1 Tbs. poultry seasoning
1 tsp. ground black pepper
Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.
Fireman’s BBQ Chicken Marinade https://www.wench.org/archive/index.php/t-15103.html
1 beaten egg
1/4 cup oil
1 cup cider vinegar
1 Tbsp. salt
1 1/4 Tsp. pepper
1/4 Tsp. Poultry Seasoning
Bring All Ingredients To Boil, Stirring Constantly. Pour Over Chicken, Skin Side Down.
Let Sit 1 Hour. Start Cooking Skin Side Up. Baste While Cooking. Discard Unused Marinade.
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