Chicken Marinade

Ingredients
2 cups balsamic vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon paprika
2 cup olive oil

Directions
Add all of the ingredients except for the oil and whisk well; add the oil and whisk. Pour the mixture over to cover the chicken you are using in a glass bowl. Refrigerate overnight, stirring the marinade and turning chicken several times. May be grilled or broiled, basting often with marinade.

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Chicken Marinade Recipe

1 large onion
1 or 2 garlic cloves ( 1/2 teaspoon)
1 cup of oil
2 tablespoons of vinegar
1/2 teaspoon of paprika
1/2 teaspoon of parsley flakes
1 teaspoon of Worcestershire sauce
1/4 teaspoon of hot sauce ( more if you want it real hot)
salt and pepper to taste

Blend all in a bowl

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Chicken Marinade Recipe

Brine Ingredients:

1 cup salt
1/2 cup light brown sugar
2 quarts apple juice
1/2 gallon water
2 onions, cut into large pieces
2 apples, cut into large pieces
10 peppercorns
2 bay leaves
Combine all ingredients in a pot. Bring to a boil. Remove from heat and let cool before pouring on meat.

Brining time guide:

4-to-6-pound chicken, whole: 12 hours
Chicken breast: 4 hours
Pork loin: 12 hours
Turkey: 24-36 hours, depending on size
After brining, cook the meat as you please. The brine will guarantee that your meat is very moist and more flavorful. I recommend brining every fowl before cooking. You can change the brine to match the type of recipe you are making (e.g., add soy sauce and chilis for an Asian bird). The most important thing is to keep the salt and sugar.

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