I halved this recipe since there are only two of us. We grilled this over medium heat for around 40 minutes and it came out perfect. I marinated it for approximately 4 hours. I noticed other reviewers said the vinegar was way to strong, I barely tasted it perhaps it has something to do with how long you marinate it? We noticed unlike most recipes the flavor of the marinade had seeped in past the skin which was nice, usually the skin is the only thing with flavor I think the vinegar helped achieve this but I also think it shouldn't be marinated more than 5 hours. DELICIOUS recipe, I will make it again soon since it is easy and uses ingredients I always have on hand.
Lexington Style Grilled Chicken
Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.
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Chill: 2 Hours
- 1 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*
- 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.
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