Chicken Marinade Recipe for Grilled, Baked or Fried Chicken From a Historic Texas Inn by Donna John

Chicken Marinade Recipe for Grilled, Baked or Fried Chicken From a Historic Texas Inn

I love finding historic recipes, especially if it is in a town I've visited. Recently I went through some of my old cookbooks and came across a copy of Texas Historic Inns Cookbook by Ann Ruff and Gail Drago. The cookbook has recipes from famous historic inns all across Texas. So many of the recipes I bookmarked to make, including this easy chicken marinade recipe from Gruene Mansion Inn in Gruene, Texas.

The simple marinade for chicken starts with Good Seasons Italian Dressing mix that's prepared according to package directions. The recipe specifically says to use apple cider vinegar when preparing the dressing. White wine and water are added to the mix to complete the marinade. That's it.

The recipe mentions chicken breasts, but use this marinade of bone-in chicken, too. Let the chicken marinate in the refrigerator for as long as you can, but at least a couple hours (overnight is better!). After removing the chicken from the marinade, grill, bake or fry it. This recipe is enough for 15 chicken breasts. You could easily reserve half the prepared salad dressing for an actual salad, then use the remaining dressing for the marinade using 1 cup of water and 3/4 cup of white wine.

The cookbook suggests serving the grilled chicken with a lemon butter sauce and the fried chicken with a cream gravy. Sounds good to me. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: Makes enough to marinate 15 chicken breasts


  • 2 cups water
  • 1 1/2 cups white wine
  • 1 packet (.7 ounces) Good Seasons Italian Dressing mix

Here's how to make it: 

  1. Prepare the package of Good Seasons Italian Dressing according to package directions using apple cider vinegar. 
  2. Combine the prepared Italian dressing, water and white wine. Use to marinate chicken before baking, frying or grilling.

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Elisa Schmitz
I love historic recipes, too, Donna John . Something so special about that old-fashioned goodness. Thank you for sharing this recipe!
How easy and tasty.

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