Grilled Chicken With Vinegar Recipes

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VINEGAR GRILLED CHICKEN



Vinegar Grilled Chicken image

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

⅔ cup water
⅔ cup white wine vinegar
1 tablespoon fresh-ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves

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

PAPA'S VINEGAR CHICKEN



Papa's Vinegar Chicken image

This is definitely NOT the healthiest way to grill chicken, but it's my grandfather's recipe and he's 92! My kids are the ones who have named this chicken -- they LOVE it!

Provided by COASTERPHILE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 5

½ cup margarine
5 cups apple cider vinegar
2 tablespoons Worcestershire sauce
¼ cup salt
4 bone-in chicken breast halves, with skin

Steps:

  • Bring the margarine, apple cider vinegar, Worcestershire sauce, and salt to a boil in a saucepan over medium-high heat. Stir until salt has dissolved, and add the chicken breast halves. Return to a boil, reduce heat to a simmer, and cook until the chicken is tender and no longer pink inside, about 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Grill the chicken breasts on the preheated grill until the skin is browned, lightly charred in spots, and shows good grill marks, about 5 minutes per side.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 4.7 g, Cholesterol 126.6 mg, Fat 34.2 g, Protein 45.2 g, SaturatedFat 7.2 g, Sodium 468.1 mg, Sugar 2.3 g

JUICY BALSAMIC GRILLED CHICKEN



Juicy Balsamic Grilled Chicken image

This balsamic grilled chicken recipe makes the most juicy and succulent boneless skinless breasts EVER! Made with an easy balsamic chicken marinade that requires just 4 ingredients and 10 minutes of marinating time. AND it's paleo & Whole30 compliant...

Provided by Tara Kuczykowski

Categories     Main Dishes

Time 30m

Number Of Ingredients 7

4 (4-oz.) boneless, skinless chicken breasts
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
4 garlic cloves, minced
1 tablespoon Italian seasoning*
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt and pepper.
  • Tenderize the chicken breasts using a meat tenderizer. Then place them in a Ziploc marinade bag, and pour the marinade mixture over top. Close the bag tightly and squish it around to coat the chicken. Place the bag on a plate and put it in the refrigerator to marinate for at least 10 minutes or up to 3 hours.
  • Grill over medium-high heat for 8-10 minutes per side, until no longer pink inside or until the internal temperature reads 160 degrees. This simple digital meat thermometer will change your grilling game forever!
  • Remove the chicken breasts to a platter to rest and cover with a tent of aluminum foil for 10 minutes.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 0.3 grams carbohydrates, Cholesterol 70.2 milligrams cholesterol, Fat 4.2 grams fat, Fiber 0.0 grams fiber, Protein 25.7 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1 chicken breast, Sodium 61.5 milligrams sodium, Sugar 0.0 grams sugar

GREEK MARINADE FOR GRILLED CHICKEN



Greek Marinade for Grilled Chicken image

Chicken marinade with olive oil, garlic, oregano, thyme, lemon juice and red wine vinegar. Perfect for grilling or for souvlaki. Great with pork or lamb also.

Provided by Steve Cylka

Categories     Main

Time 30m

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp lemon juice
4 garlic cloves (, minced)
1 tbsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper

Steps:

  • Mix all the ingredients, minus the chicken breast in a mason jar or a bowl.
  • Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
  • Preheat grill to medium high heat, around 450F.
  • Place the chicken on a hot grill and close the lid. After the chicken has cooked for about 5 minutes, lift the lid and turn the chicken breasts over. Close the lid and let the chicken cook some more. The chicken is finished cooking when the meat has an internal temperature of 165F, when checked with a digital thermometer. Grilling boneless skinless chicken breast takes about 12-15 minutes, but can vary depending on the size and thickness of the meat.
  • Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.
  • Serve with tzatziki, greek salad, and rice.

Nutrition Facts : Calories 302 kcal, Carbohydrate 3 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 715 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED APPLE CIDER VINEGAR CHICKEN



Grilled Apple Cider Vinegar Chicken image

Provided by Virginia Willis

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup coarse kosher salt
1/3 cup firmly packed light brown sugar
One 4- to 5-pound chicken, cut into 6 to 8 pieces
Freshly ground black pepper
1/2 cup apple cider vinegar
1/4 cup canola oil, plus more for the grate
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, or to taste

Steps:

  • For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
  • Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
  • For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
  • Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!

SMOKY GRILLED CHICKEN WITH SWEET VINEGAR SAUCE



Smoky Grilled Chicken with Sweet Vinegar Sauce image

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

1 teaspoon smoked paprika
1 teaspoon dry mustard
1 teaspoon light-brown sugar
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 chicken (4 pounds), cut into 10 pieces (breasts halved crosswise)
1/4 cup red-wine vinegar
1 tablespoon honey
1 thinly sliced red chile pepper
Extra-virgin olive oil

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.

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