I’ve been reading about Chiavetta’s BBQ marinade on various online forums for a while now. It’s out of Buffalo, NY, which sadly means that it’s not in our local grocery store. But, of course you can order it online, which I did. I got a big ole jug of Chiavetta’s and quickly got busy marinating a few split chicken breasts. Roasted on the Char-Broil Big Easy, the chicken had a wonderful garlicky, vinegary flavor with wonderfully crunchy skin.
Chiavetta’s is quite vinegary. I love that because I’ve always been a fan of vinegary things like eastern North Carolina BBQ sauces or Buffalo wing sauce. If you’re not as big a fan of vinegar as I am, you’ll still love Chiavetta’s. Just shorten the time the chicken spends marinating.
- 4 bone-in split chicken breasts (or whatever cuts you prefer)
- Chiavetta's Barbecue Marinade, to taste
- Place the chicken into a resealable bag or container.
- Add marinade to taste. Toss to coat.
- Seal and refrigerate for 1-4 hours, turning occasionally.
- Fire up your Big Easy.
- Transfer the chicken to the Big Easy basket.
- Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
- Remove and let rest 10 minutes before serving.