Description
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I’ve had the recipe. Try it. You won’t be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Ingredients
- 2 cups white distilled vinegar
- 2 cups water
- 2 sticks butter
- 4 tablespoons Worcestershire sauce
- 4 tablespoons garlic salt
- 2 tablespoons ground black pepper
- 1 tablespoon white sugar
- 2 teaspoons minced garlic
- 2 (8 ounce) bone-in chicken breasts
- 4 chicken leg quarters
Instructions
- Combine vinegar
- water
- butter
- Worcestershire sauce
- garlic salt
- pepper
- sugar
- and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature
- at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken
- seal
- and marinate
- 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill
- shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center
- 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 9 hrs 15 mins
Servings: 12