Recipe
Sarge Bilgili
S.F. (Sarge) Bilgili, CoAg professor of poultry science and an Extension poultry science specialist, will be taking over the reigns of the Poultry Science Association (PSA) this summer (Poultry Scientists Convene at AU).
PSA will be getting a great leader as well as a great cook and a fan of poultry art (his art collection graces the walls of the new Poultry Science building).
Bilgili, who is a native of Turkey, joined the CoAg faculty in 1985 and has made major contributions to the state's poultry industry. He's also learned lots of ways to cook chicken. Here's one of his recipes for a chicken marinade that's sure to please any palate.
Simply Delicious Chicken Marinade
This is a marinade for approximately 2 pounds of chicken (or turkey) cut-up parts or boneless-skinless meat:
1/2 cup vegetable oil
1/2 cup soy sauce
1/2 cup red wine vinegar
4-5 cloves of crushed garlic
1/4 cup chopped parsley
Stir all the ingredients. Place the meat in a ziploc bag with the marinade. Remove the air from the bag and seal.
Refrigerate at least 2 hours or overnight. Grill the meat and enjoy it.