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Chiavetta's Marinade
Created by: Howcan Team
Ingredients
- 1 cup of white vinegar
- 1/2 cup of vegetable oil
- 1/4 cup of lemon juice
- 1/4 cup of Worcestershire sauce
- 1/4 cup of soy sauce
- 2 tablespoons of Dijon mustard
- 3 cloves of garlic, minced
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried parsley
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
Instructions
- In a medium bowl, whisk together 1 cup of white vinegar, 1/2 cup of vegetable oil, 1/4 cup of lemon juice, 1/4 cup of Worcestershire sauce, 1/4 cup of soy sauce, 2 tablespoons of Dijon mustard, 3 cloves of minced garlic, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of dried parsley, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
- Place the chicken or pork in a resealable plastic bag or shallow dish.
- Pour the marinade over the meat, making sure it is fully coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best results.
- Remove the meat from the marinade and discard the excess marinade.
- Grill the meat over medium-high heat until fully cooked, basting with reserved marinade if desired.
- Allow the meat to rest for a few minutes before serving. Enjoy!
Chiavetta's marinade is a beloved staple in Western New York, known for its tangy, flavorful profile. Originating in the 1950s, this marinade was created by Tom Chiavetta, a local chef in the Buffalo area. It quickly gained popularity and became a favorite for marinating chicken, pork, and other meats before grilling. Today, it's a must-have at summer cookouts and festivals throughout the region. The key ingredients include vinegar, oil, garlic, and a blend of herbs and spices. For the best version of this dish, head to local festivals or try it at renowned Buffalo restaurants like Duff's Famous Wings. The secret to a perfect Chiavetta's marinade lies in the balance of tangy vinegar and aromatic herbs, making it a standout choice for any grilling occasion.
10 min
2 cups
120 calories
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