Buffalo Chicken Marinade
This marinade is good on any poultry and also makes a zesty grilling blend for vegetables. To adapt it for beef, simply substitute red wine and red wine vinegar for the white wine and the cider vinegar.
INGREDIENTS | MAKES 2 PINTS
- 4 1/8 cups cider vinegar
- 2 cups virgin olive oil
- ½ cup dry white wine
- 1 tablespoon hot sauce
- 3 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground oregano
- ¼ teaspoon ground thyme
- ¼ teaspoon ground sage
- ¼ teaspoon ground basil
- ¼ teaspoon rosemary
- 1 bay leaf
Place all the ingredients in a saucier. Warm the marinade over medium flame until it boils. Maintain a low rolling boil until the mix reduces by about ½ cup.
Pour into hot canning jars, leaving ½" headspace. Wipe the rims and apply lids. Process in a hot-water bath 15 minutes.
Natural Tenderizers
The best tenderizing marinades are those that have ingredients with a high acid content. Included in this list are juices like pineapple, mango, and papaya; fruits like figs, kiwi, honeydew, lemon, and orange; liquids like vinegar, yogurt, wine, and buttermilk; and spices like ginger. The acid helps relax protein in meat, making it tender. In the process, the flavors of these items penetrate the food.
