[ROSE]

1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 boneless chicken thighs
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In a large glass bowl, thoroughly blend the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Place chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Brushing occasionally with 1/2 the remaining marinade mixture, cook the chicken 10 to 15 minutes on each side, until juices run clear.
In a small saucepan, bring the remaining marinade mixture to a boil. Cook and stir 5 minutes. Serve as a sauce with the chicken

 

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