This will forever be my favorite way to prepare chicken. The original recipe was from my late Uncle Mike who lived in Georgia. I have so many happy memories of Uncle Mike and my dad sitting around the fire pit making this chicken. He would slow cook chicken halves over a fire pit at Granny’s house, “mopping it” with this marinade/sauce.
Y’all, it’s delicious. Just smelling this marinade cooking makes my mouth water. Wait… it’s watering right now just talking about it. It’s so good that I not only use it as a marinade, but I serve a little on the side so you can dip your chicken into that vinegary goodness. When I was little you could find me dipping my chicken in a red solo cup with some of Uncle Mike’s marinade in it. Now, I put it in a pretty little ramekin, you know, cause I’m fancy like that.
This recipe is just for the marinade/sauce. You can literally cook the chicken anyway you like, baked, grilled, pan seared, whatever. Just put this sauce on it and thank me later.
I’ve made some tweaks from the original recipe over the years, and I must admit, if he knew I was putting olive oil, Himalayan sea salt, and Dijon mustard in his marinade, whoooooo! He’d tilt his head, look at me over his glasses, and say something like, “you gon’ ruin some good chicken.” He was a tough old guy, but he had a tender heart and could cook the heck out of some chicken. That’s why this will forever be, “Uncle Mike’s Chicken.”
We miss you Uncle Mike!