Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.
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
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.
cut marinade in half. grilled 1 whole chicken with backbone removed and opened flat. i guess it was just ok. not sure if i'll make it again or not. could taste the vinegar at first, but then didn't notice as i ate. maybe if you're from the regions as some of the other reviewers, you might understand the flavors more. ?
Great recipe. I was raised in Raleigh, NC, and our family have always grIlled chickens very much like this. After marinating, I suggest pouring the marinade into a saucepan and boil for a few minutes with a stck of butter to make a great mopping sauce for the chicken while on the grill, and for the table too.
You're right...the vinegar is overwhelming at first. Maybe need to add more chicken? Thought it was a good meal and you do get used to the vinegar. I served with pinto beans and grilled vegetables. Nice combo
This was great! I made with bone-in chicken breasts and legs. It was a little spicy (I love!) but not too much. I took the skin off and shredded a large breast for my picky-eating nephews. They didn't seem to notice the heat. Will definitely make again!
OUTSTANDING!!!!! With it being Summer, I'm really looking for light meals where I don't have to turn on the oven. I have one of those stovetop EZ pro grills so I decided to give this a shot. I was a little skeptical with all the vinegar and no garlic (how can you make chicken with NO GARLIC???) but this was FABULOUS!! I did taste the vinegar at first but it was not overwhelming to me. I really really liked the flavor! I cut the recipe in half and used 4 + 4 boneless and skinless thighs and breasts. I will definitely be making these again!