Vinegar Grilled Chicken

Vinegar Grilled Chicken

37
Wendy Shirley 2

"A delicious marinade for grilled chicken."

Ingredients 4 h 20 m {{adjustedServings}} servings 400 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 59.5 g
  • 119%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 3134 mg
  • 125%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
  3. Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 37

  1. 52 Ratings

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Tess
4/27/2009

I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change, I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the foil and baked for another fifteen minutes. Once I removed the foil, I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer, I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit!

naples34102
7/28/2009

Hubs and I both enjoyed this and I was surprised he did, given he is always against any kind of marinades (I did it while he was working before he had a chance to object). Personally, I prefer the way he generally grills chicken (I think it's his secret) but it was fun to try something different. I used olive oil rather than margarine and followed the rest of the marinade ingredients as directed. The flavors are all very mellow, and you wouldn't have guessed there was any hot sauce in the marinade at all, so if you like a little kick, I'd suggest adding more. The thing I wasn't crazy about, however, is the vinegar that is this marinade's signature - while I couldn't isolate any of the other ingredients in the marinade, the tang of the vinegar was unmistakable and a little too pronounced for me. If I were to make this again I'd substitute white wine. All and all, a perfectly okay marinade.

lgilli
4/4/2008

Very flavorful and super simple. This recipe will become a regular in our household. I used boneless chicken breasts and marinated them for 7 hours.