About
Kentucky Grilled Chicken... hmm, the name sounds so familiar, for some reason. Maybe it's the juicy, unforgettable, grilled-to-perfection chicken breast that's ringing a bell? Or possibly, the salty, savory, spicy sauce it's smothered in that's triggering a memory? Whatever it is, while eating Kentucky Grilled Chicken you'll feel very inclined, almost forced, to lick the delicious seasoning and juices off your fingers!
Ingredients
- 1 cup cider vinegar
- 1/2 cup canola oil
- 5 teaspoons Worcestershire sauce
- 4 teaspoons hot pepper sauce
- 2 teaspoons salt
- 10 (10-ounce) chicken breasts, bone-in and halved, can substitute drumsticks
- olive oil, to taste, for oiling the grill grates
Directions
Step 1 -In a bowl or shallow dish, combine the cider vinegar, the canola oil, the Worcestershire sauce, the hot pepper sauce, and the salt.
Step 2 -Reserve 1 cup of the marinade in a separate bowl.
Step 3 -Cover and refrigerate the reserved marinade for basting.
Step 4 -Add the chicken breasts to the remaining marinade.
Step 5 -Cover and refrigerate the chicken for at least 4 hours and up to overnight.
Step 6 -Drain and discard the marinade from the chicken.
Step 7 -Prepare the grill for indirect heat using a drip pan and oil the racks using the olive oil.
Step 8 -Place the chicken, bone-side down, on the oiled rack.
Step 9 -Grill the chicken, covered, over indirect medium heat until the internal temperature reads 170 degrees F, about 20 minutes on each side, basting occasionally with the reserved marinade.
Step 10 -Plate and serve.
