This succulent grilled chicken has been a staple here at the Porter household for over ten years now. In Texas we have a longer grilling season than most.....even so, we enjoy this grilled chicken so much that we bring it indoors to bake and flash broil during the dreary winter months. You can make this marinade as spicy or mild as you like. I LIKE IT HOT AND SPICY! Grill this tasty chicken for your family and friends. They are sure to love it. A real crowd pleaser!
INGREDIENTS
- 2 cups cider vinegar
- 1/2 cup firmly packed dark brown sugar,
- 1/4 cup vegetable oil
- 3 tablespoons dried crushed red pepper, less for less heat
- 4 teaspoons salt
- 2 teaspoons freshly ground pepper, use less for less heat
- 2 (2 1/2- to 3-pound) cut-up whole chickens, I buy mine pre-cut
WHAT TO DO
- Stir together first 6 ingredients until blended.
- Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.
- *8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.
- If you are a novice at grilling this recipe is for you. It's extremely easy to follow, you would be hard-pressed to make a mistake here. You can make your marinade as hot and spicy OR mild as you like. Believe me, NO ONE will ever know your secret! Give it a try and see if you don't agree....
- ....you'll be glad ya did!
- ENJOY!
- ~THE DOMESTIC CURATOR~
- RONDA
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