A Chicken Marinade


 1/2 cup cider vinegar

 6 tablespoons whole grain or Dijon mustard

 4 to 6 cloves garlic,peeled and minced

 2 limes, juiced

 1 lemons, juiced

 1/2 cup brown sugar

 1 1/2 teaspoons salt

 ½ tsp cumin seeds

 1 tsp. Cajun seasoming

 ¼ cup olive oil




  In a large, non-reactive container, whisk together ingredients. Makes a pint so I put mine in a pint ball jar, that way I could shake up before pouring over the chicken. I spatchocked two organic chickens, cut 3 slices just into the meat on each breast half, 2 slices on each thigh, & one slice on each leg. I placed the chicken in a large Dutch oven dish, poured marinade over, covered with lid & in the fridge overnight. I rotated the chicken several times. A large plastic bag would work better. When ready to cook drain the chickens some then bake, grill or smoke until legs & thighs are at 185 deg. I did mine on my Traeger, smoke 180 deg for one hour then went to 375 deg until up to temp. Mine came out a little over brown so next time will do at 325 deg until 170 deg then 375 deg until up to temp & brown.