Lexington-Style Grilled Chicken

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Yield: Makes 8 to 10 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours


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*

Preparation

  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.
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