ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lexington-Style Grilled Chicken

Prep time 15 mins
Cook time 40 mins
Chill time 2 hrs
Yield Makes 8 to 10 servings
Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Ingredients

  • 2 cups cider vinegar
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup vegetable oil
  • 3 tablespoons dried crushed red pepper
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 2 (2 1/2- to 3-pound) cut-up whole chickens*

How to Make It

  1. Stir together first 6 ingredients until blended.

  2. 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.

  3. Remove chicken from marinade, discarding marinade.

  4. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

  5. *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.