Easy Grilled Vinegar Chicken

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity while being fresher, and white vinegar is more cost-effective.

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🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a similar sweetness with a unique flavor, while sugar is a more economical option.

Start by preparing the marinade with 1 and 1/4 cups rice wine vinegar.

Add 1/2 cup chicken stock to the vinegar.

Incorporate 3 tablespoons stone ground mustard into the mixture.

Add 2 teaspoons Worcestershire sauce, 2 teaspoons kosher salt, and 2 teaspoons cracked black pepper.

Blend all the marinade ingredients together until well mixed.

Take a Ziploc bag and place a couple of chicken thighs and legs inside.

Reserve about 1/4 cup of the marinade for later use.

Pour the remaining marinade into the Ziploc bag with the chicken and seal it, removing excess air.

Coat the chicken in the marinade and refrigerate for 4 to 6 hours, turning the bag occasionally.

After 28 hours of marinating, preheat the grill to 400°F.

Heat the reserved marinade in a saucepan until it starts to steam, but do not boil it.

Add 2 tablespoons of butter to the heated marinade and mix until combined.

Place the marinated chicken on the grill and cook, flipping occasionally.

Each time you flip the chicken, baste it with the marinade and butter mixture.

Grill the chicken until fully cooked, keeping an eye on it to prevent burning.

Let the grilled chicken rest for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens