Marinated Grilled Chicken 1

Marinated Grilled Chicken is my version of the delicious grilled chicken our hometown volunteer firefighters made every year for our small town’s annual barbeque and art show. The firemen would marinate the chicken and then grill them over charcoal, resulting in everyone in the village smelling the smoke which can only be described as ‘absolutely mouth-watering’. The grilling makes the skin crispy and the meat is so juicy and flavorful you will find yourself grilling frequently just to have more of this fantastic, flavorful, juicy chicken. You will get the best results with this recipe when grilling on a charcoal or wood grill but propane grills and even baking in the oven will work, too. You can use boneless, skinless chicken, too, but I recommend using quartered or halved chicken pieces for the best flavor.

Ingredients-

  • 6 chicken breasts, skin on, bone in (or about 5 pounds of chicken pieces)
  • 1 onion, halved and thinly sliced
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon salt
  • 1/4 cup sugar
  • 3 garlic cloves, minced
  • 3 cups apple cider vinegar
  • Water

Marinated Grilled Chicken 2

First we get our charcoal grill going so the grill will be ready when the chicken is done parboiling. Then we get a pot large enough to hold all the chicken. Next, we add the chicken and then add the rest of the ingredients, except for the water.

Marinated Grilled Chicken 3

Now add enough cold water to almost cover the chicken. Turn the heat on high and when it comes to a boil, turn the heat down to a simmer and cover.

Marinated Grilled Chicken 4

Let it simmer for 45 minutes. Adjust the time accordingly if you are using legs and thighs as well. The chicken will appear as though it is fully cooked but it is only parboiled and will finish cooking on the grill. Next, remove the chicken breasts and set them on a platter, cover with foil. The chicken is now ready to be placed on the grill. Place bone side down and grill for about 10-15 minutes, turn over and grill for another 10-15 minutes, or until juices run clear when a fork is inserted. If you have a meat thermometer, the internal temperature should be at least 165 degrees. When done, remove the chicken from the grill and place on a clean platter, cover loosely with foil. Let it sit for 10 minutes and then it’s ready to serve along with your favorite side dishes. Enjoy!

Marinated Grilled Chicken 1

 

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Marinated Grilled Chicken
2016-02-08 15:35:55
Marinated Grilled Chicken is my version of the delicious grilled chicken our hometown volunteer firefighters made every year for our small town’s annual barbeque and art show. The firefighters would marinate the chicken and then grill them over charcoal, resulting in everyone in the village smelling the smoke which can only be described as ‘absolutely mouth-watering’. The grilling makes the skin crispy and the meat is so juicy and flavorful you will find yourself grilling frequently just to have more of this fantastic, flavorful, juicy chicken. You will get the best results with this recipe when grilling on a charcoal or wood grill but propane grills and even baking in the oven will work, too. You can use boneless, skinless chicken, too, but I recommend using quartered or halved chicken pieces for the best flavor.
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Ingredients
  1. • 6 chicken breasts, skin on, bone in (or about 5 pounds of chicken pieces)
  2. • 1 onion, halved and thinly sliced
  3. • 1 tablespoon coarsely ground black pepper
  4. • 1 tablespoon salt
  5. • 1/4 cup sugar
  6. • 3 garlic cloves, minced
  7. • 3 cups apple cider vinegar
  8. • Water
Instructions
  1. First we get our charcoal grill going so the grill will be ready when the chicken is done parboiling.
  2. Then we get a pot large enough to hold all the chicken.
  3. Next, we add the chicken and then add the rest of the ingredients, except for the water.
  4. Now add enough cold water to almost cover the chicken.
  5. Turn the heat on high and when it comes to a boil, turn the heat down to a simmer and cover.
  6. Let it simmer for 45 minutes. Adjust the time accordingly if you are using and legs and thighs as well. The chicken will appear as though it is fully cooked but it is only parboiled and will finish cooking on the grill.
  7. Next, remove the chicken breasts and set them on a platter, cover with foil. The chicken is now ready to be placed on the grill.
  8. Place bone side down and grill for about 10-15 minutes, turn over and grill for another 10-15 minutes, or until juices run clear when a fork is inserted. If you have a meat thermometer, the internal temperature should be at least 165 degrees.
  9. When done, remove the chicken from the grill and place on a clean platter, cover loosely with foil. Let it sit for 10 minutes and then it’s ready to serve along with your favorite side dishes. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
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