Quick chicken marinade

Ingredients (sample recipe)

Preparation

1. Sprinkle a good amount of Louisiana 18 on all sides of your chicken. In these pictures, I’m preparing 16 chicken legs and use 3 heaping tablespoons of Louisiana 18. Don’t add salt yet.
2. I recommend to leave the seasoning mix on your meat to infuse for at least 2 hours before preparation. It’s better to leave on overnight in your refrigerator for best results, if you have time; but that’s optional.
3. Louisiana 18 contains small amounts of salt. After your rub has finished the infusion period, but before you start to cook your dish, you will need to salt to taste.

Notes about salting

• Do not add salt to your chicken during the infusion process as this can dehydrate it if left on for hours.
• If you plan to cook immediately you can salt and spice with Louisiana 18 simultaneously.

Tip

• Of course, I also have a Chicken Seasoning which you can use for seasoning and marinating poultry. With this recipe, I wanted to show you that other seasoning mixes work just as well for the same purpose.
• If you want to add some hotness to your wet rub, you can also add Louisiana Hot!