Best 3 Vinegar Grilled Chicken Recipes
Are you craving a tantalizing dish that bursts with flavor and aroma? Vinegar grilled chicken is your answer! This delectable dish is sure to impress your taste buds with its perfectly balanced combination of tangy vinegar and the smoky richness of the grill. With a variety of marinades and grilling techniques to choose from, you can create a unique and flavorful experience every time you make this dish. Get ready to embark on a culinary journey as we explore the art of cooking vinegar grilled chicken and share tips and tricks to help you achieve perfectly grilled chicken that will have everyone asking for seconds.
Check out the recipes below so you can choose the best recipe for yourself!
VINEGAR GRILLED CHICKEN
A delicious marinade for grilled chicken.
Provided by Wendy Shirley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
- Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g
GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE
This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.
Provided by Annie H
Categories Raspberries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
- Combine remaining ingredients; pour evenly over chicken breasts.
- Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
- Turn occasionally.
- Remove chicken from marinade, reserving marinade.
- Arrange in one layer in greased 9x13-inch pan.
- Pierce skin in several places with sharp knife.
- Cover with foil.
- Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
- After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
- For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
- Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
SMOKY GRILLED CHICKEN WITH SWEET VINEGAR SAUCE
A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Combine paprika, mustard, sugar, cayenne, 1 tablespoon salt, and 1/2 teaspoon black pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
- Separately, combine vinegar, honey, and chile.
- Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
- Uncover grill; transfer chicken to direct heat. Brush on vinegar sauce as pieces come off the grill, and serve it on the side.
Tips:
- Choose the Right Chicken: Select boneless, skinless chicken breasts or thighs for even cooking and grilling.
- Perfectly Sized Pieces: Cut the chicken into uniform-sized pieces to ensure even cooking and grilling.
- Marinate for Maximum Flavor: Marinating the chicken in a flavorful vinegar-based marinade tenderizes and infuses it with delicious flavors.
- Hot and Fast or Slow and Steady: You can either grill the chicken over high heat for a quick sear or over low heat for a slower, more gentle cooking process.
- Keep the Chicken Moist: Baste the chicken with the reserved marinade or a mixture of oil and vinegar throughout the grilling process to keep it moist and juicy.
- Don't Overcook: Chicken is best when cooked to an internal temperature of 165°F (74°C) to retain its tenderness and juiciness.
- Let it Rest: Allow the grilled chicken to rest for a few minutes before slicing or serving to let the juices redistribute, resulting in a more flavorful and tender chicken.
Conclusion:
The tangy and aromatic vinegar marinade combined with the smoky flavors of the grill creates a delightful grilled chicken dish that is perfect for summer cookouts, family gatherings, or weeknight dinners. Experiment with different vinegar types, herbs, and spices to create a marinade that suits your taste preferences. Grilled chicken is a wonderfully versatile dish that can be served on its own, paired with salads, pasta, or rice, or incorporated into tacos, sandwiches, or wraps. So fire up the grill, gather your friends and family, and enjoy the deliciousness of grilled chicken marinated in vinegar.
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