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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to mop on the basting sauce. -Jill Evely, Wilmore, Kentucky Ingredients:
1 cup cider vinegar |
1/2 cup canola oil |
5 teaspoons worcestershire sauce |
4 teaspoons hot pepper sauce |
2 teaspoons salt |
10 bone-in chicken breast halves (10 ounces each) |
Directions:
1. In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
2. Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
3. Place chicken breast bone side down and grill, covered, over indirect medium heat for 20 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Yield: 10 servings.
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