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Lexington-Style Grilled Chicken




Source of Recipe


Southern Living, MARCH 2005






List of Ingredients



• 2 cups cider vinegar
  
• 1/4 cup firmly packed dark brown sugar
  
• 1/4 cup vegetable oil
  
• 3 tablespoons dried crushed red pepper
  
• 4 teaspoons salt
  
• 2 teaspoons pepper
  
• 2 (2 1/2- to 3-pound) cut-up whole chickens*
  






Instructions



1. Stir together first 6 ingredients until blended.
   
2. Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
   
3. Remove chicken from marinade, discarding marinade.
   
4. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.
   






Final Comments


*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.

Makes 8 to 10 servings