No-Stick Marinade for Grilled Chicken
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| Serves | 2 1/2 cups |
| By author | margaret @ The Right Recipe |
Ingredients
- 4 egg yolks
- 1 tablespoon whole grain mustard
- 1/4 cup balsamic vinegar
- 1 cup light vegetable oil (such as grapeseed)
- 1 cup light olive oil
- warm water as needed
- 2 tablespoons Lawry's Seasoned Salt
- 2 tablespoons garlic powder
- 1 tablespoon white pepper
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons celery salt
Directions
| 1. | Place the egg yolks, mustard, and vinegar in a food processor. Blend for 1-2 minutes. |
| 2. | Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, garlic powder, white pepper, lemon pepper, and celery salt until incorporated. |
| 3. | Mixture should have consistency of mayonnaise. Store covered in the refrigerator until needed. (will keep for 2 weeks) |
| 4. | Brush liberally onto chicken 1-2 hours before grilling. |