Everyone has those family recipes with stories behind them. St. Claire Chicken, or as it's now become known as "Granny's Chicken" is one of those recipes for my family. I won't go into the stories, but you really should make this chicken. The combination of the lemon juice and Worcestershire sauce is stunningly good. More importantly, the method of par-baking the chicken in the marinade really ensures the flavor soaks into the meat, even if you haven't had all day to let it marinate. Once you get the hang of this recipe you can start playing with it. I've done a variation where I sub lime juice for the lemon juice and fish sauce for the Worcestershire and omit the mustard and parsley for garlic and ginger, and you've got Thai-style chicken.
St. Claire Chicken
- 2 pounds boneless skinless chicken thighs
- 1 1/2 cup vegetable oil
- 3/4 cup Worcestershire sauce
- 1/4 cup lemon juice (freshly squeezed)
- 5 cloves of garlic, minced
- 2 tablespoons dry mustard
- 2 1/2 teaspoons kosher salt
- 2 teaspoons parsley
- 1 teaspoon pepper
Mix marinade ingredients in a baking dish large enough to fit the chicken and marinade. Add chicken and make sure each piece comes into contact with the marinade. Marinate, refrigerated, for up to 10 hours. Preheat oven to 350 F and remove chicken from refrigerator. Bake, covered, in the marinade for 30 minutes until par cooked. Remove from oven and finish chicken on the grill or under the broiler. Serve hot, warm or at room temperature.
This is a good recipe for cooking with kids. The marinade comes together easily, and it's fun for my little guy to help me pick the parsley, squeeze the lemons and measure and pour the ingredients. He lets me handle the chicken part, of course!