Day 22 & Marinade

It's Sunday! Of course, that means basically nothing aside from a fresh load of campers are coming up. My days off are Weds/Thurs, so Sunday is the middle of my week, and food service is one of the few departments who isn't able to go to church. The beds can wait to be made, the grass can wait to be cut, but if the 500 staff don't have lunch when they get out of church, "riot" would be the only appropriate descriptive word.

We had baked potatoes and BBQ chicken for lunch, which turned out well. Because we were low on BBQ sauce, I made up a marinade for the chicken and then brushed the BBQ sauce on top. It came out well. The BBQ sauce browned in the oven perfectly and the chicken looked awesome. Except for the four pans I forgot in the other oven for about three hours... they browned quite well, too. I would post the recipe for the marinade I made, but I don't know the amounts I put in. Just pour, that looks good!


Seth's BBQ Chicken ~

- Pull all 400lbs chicken from freezer three days early and thaw in fridge.
- Marinade chicken using below marinade for at least an hour, longer if possible
- Arrange chicken on pans, brush BBQ sauce on top, bake at between 375F-400F until chicken reaches an internal temperature of at least 165F. The higher the heat, the darker the skin will be
- Serve and enjoy (yes, this is a requirement for the recipe)

Seth's BBQ Chicken Marinade ~
(all amounts are approximate. use your eye.)

Mix together in large container:
2 gal. Cold Water
3/4 gal. Distilled White Vinegar
3/4 gal. Canola Oil
6c. Worcestershire Sauce
2c. Sesame Oil
3c. Chopped Garlic
1 1/2c. Granulated Onion
1 1/2c. Granulated Garlic
3c. Black Pepper
4c. Kosher Salt
2c. Chili Powder
3/4c. Cayenne Pepper
1/2c. Lemon Juice

Adjust proportions to taste.