Grilled Apple Cider Vinegar Chicken
- Difficulty: Intermediate
- Servings: 4 to 6
- Nutritional Information (per serving, 1 of 6): Calories 636, Total Fat 44 g, Saturated Fat 11 g, Carbohydrates 14 g, Dietary Fiber 0 g, Sugar 13 g, Protein 43 g, Cholesterol 173 mg, Sodium 909 mg
- Total Time: 4 hr 30 min
- Preparation: 5 min
- Resting/Marinating: 4 hr
- Cooking: 25 min
Brine and Chicken Ingredients:
- 3/4 cup coarse kosher salt
- 1/3 cup firmly packed light brown sugar
- One whole chicken (4- to 5-pound), cut into 6 to 8 pieces
- Freshly ground black pepper
Basting Liquid:
- 1/2 cup apple cider vinegar
- 1/4 cup canola oil, plus extra for the grill grate
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce, adjust to taste
Ready to fire up the grill and savor juicy, tangy perfection? Switch to Cook Mode to keep your screen on while you create this crowd-pleasing masterpiece!
- Brine for Flavorful Tenderness: Dissolve 3/4 cup coarse kosher salt, 1/3 cup light brown sugar, and 1 gallon cold water in a large container. Immerse chicken pieces, cover, and chill for 4-6 hoursyour ticket to irresistibly moist meat!
- Fire Up the Grill: For charcoal, light 6 pounds and wait for light gray ash (20-30 min), then spread evenly for medium-hot heat (hand test: 3-4 seconds at 5 inches). Gas? Crank all burners high, lid closed, 10-15 min till scorching hot. Get that sizzle started!
- Whip Up the Zesty Basting Sauce: In a bowl, blend 1/2 cup water, 1/2 cup apple cider vinegar, 1/4 cup canola oil, 2 tbsp Worcestershire, and 1 tbsp hot sauce. This tangy elixir will elevate every bite!
- Grill to Golden Glory: Pat chicken dry, season with pepper, oil the grate, and arrange pieces with room to breathe. Sear 1-2 min per side, then lower heat or shift to cooler zone. Flip often, basting generously, until juices run clear (18-20 min total). Plate on a warm platter and dive in hotthis is summer on a plate!
