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Tangy Barbecued Chicken

Tangy Barbecued Chicken

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VINCE JONES

A local restaurant serves chicken that tastes about the same, and it is the only barbecued chicken you will ever want to eat again! Just sit back and enjoy the tangy, crisp flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1890 mg
  • 76%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for indirect medium heat and lightly oil grate.
  2. In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble.
  3. Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
  4. Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F).
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Reviews

JACQUELINE QUALLS
9
4/17/2006

I made this with rice wine vinegar. The skin was pretty crispy, but the flavor was not very intense. I think that I will marinade the chicken for awhile before grilling to boost the flavor.

AUNT MAMIE
9
5/7/2004

Please try this one--it sounds kind of strange, but believe me, it is great. My son discovered it on this site, and tried it out on us. Delish.

BARNKITTY
6
7/22/2006

This was some tasty chicken. There was way more marinade than was needed for only 4 breasts. It would have served for easily double that amount. Next time, I will halve the marinade; I don't like to waste ingredients. Didn't need all the salt, either, since the poultry seasoning I used already had salt in it. All in all, the chicken had good flavor, but nothing overpowering.