Vinegar Grilled Chicken

This is my favorite gilled chicken recipe. I omitted the butter/oil, and doubled the vinegar. Marinated for 24 hours.

moist chicken with hint of vinegar. add Monterey seasoning to chicken before grilling.

Wow! So tender, juicy and flavorful! I’m prone to burn my grilled chicken when I use sauces. These turned out beautifully. One week ago we had this for the first time. The family loved it! I’ve managed to hold out 7 days despite my kids begging for it. Tonight’s the night…finally! Perfect the say it is- no changes, except I increased the time given to marinate.

Everyone loved it! Marinated about 24 hours. Used regular white vinegar because I had it on hand. Delicious.

This was delicious, although I did tweak the recipe based on what I had and what I thought would go well. First as another person stated I switched out the Worcestershire for soy sauce. Also I switched out the margarine for sesame oil and used saracha as the hot sauce. I marinated five chicken thighs for about 18 hours. I ended up baking them in a cast iron pan with foil over the top for a hour at 400 degrees, removed the foil and cooked for about ten then broiled them for around five minutes. They came our moist, up to temperature and full of flavor.

very good. I never eat the skin on chicken but did this time. so crispy! chicken remained very most.

I use my George Foreman grill a lot for grilled chicken and this was no exception so I cannot comment using an outdoor grill. However, I followed the instructions but ran out of vinegar so I used a bit of apple cider vinegar and fresh lemon juice to make up the difference. I used 5 chicken boneless chicken from Sam’s and had to pound a couple of them to get the thickness that I needed to get them all equal in thickness. I cooked them for 5 mins with top down and they were all very juicy and flavorful. Grill marks will appear on the top only because of all the juices on the bottom so I cook 3 mins and then flip over over for 2 more mins. Just a preference. Only problem was that I did not make enough! Next time will double and then cut up for a grilled chicken green salad the following day. Excellent!

Vinegar Grilled Chicken Haiku: “Very moist chicken, sad that it lacked flavor punch. Ate over salad.” Used olive oil and marinated my chicken cutlets for 4 hrs. b4 grilling and while very moist, they didn’t taste like a whole lot of much, so I’m glad that I sliced it over a salad rather than making it a “starring” entree protein.

I love this. My son who is a picky eater loves it too. I did make two changes. I use olive oil instead of butter and garlic powder instead of garlic salt. I think this needs to be in everyone’s recipe box.

I followed the recipe but using olive oil and twice the chili sauce., and baked it for 50 min at 350. Tasted too vinegary for me. Edible and juicy, but not to my taste. I will not be making this one again.

I switched the margarine for olive oil and marinated for 6 hours. It was delicious; definitely going to make this again!

This has become my go-to grilled chicken. My family of 6 unanimously loves this recipe — which is almost unheard of. Flavors are best when the chicken marinates over night (and until dinner time), and I prefer drumsticks to chicken breasts. Otherwise, I follow this recipe precisely. FYI, this recipe is perfect for one family pack of drumsticks (13 pieces), and I make the marinade right in the gallon-size ZipLoc bag and add in the chicken. No clean up! Enjoy!

Great chicken !

I am giving this 3 stars because as written it is very salty. The marinade has a nice flavor but again for our taste its too salty. I think using either garlic powder or fresh would make the difference. I will try this again using powder or fresh garlic. Also, I used red wine vinegar because I didn’t have white on hand.

Very good! I used chicken thighs and they were very moist and flavorful! There was a slightly salty taste, however, it was sort of like teriaki. I will use this recipe again!

Made this but used a Raspberry Balsamic Vinaigrette instead of white wine. Very good.

Really, really good. Especially cold the next day. The vinegar flavor really makes it over the top! Used red wine vinegar and subbed olive oil for the margarine. Also, baked in the oven.

this was very good.. i doubled the hot sauce and left out the margarine.. used on boneless/skinless thighs and legs.. marinated for 24 hrs.. cooked it on the foreman.. and it came out perfect.. spicy, vinegary, and moist.. ty for the recipe

I didn’t have white wine vinegar, but apple cider vinegar was a fine substitute. Also used Franks hot sauce and wayyyyy more than 1TB, probably more like 1cup of hot sauce. Used a flavor injector to really get it in the chicken and then marinated it for a few hours. Super yummy, and not too spicy for my 2 year old

OH wow, oh yum, I’m a convert. I usually eschew the breast of the chicken because it’s too dry, but this recipe made the meat tender, juicy and so tasty. Marinated 24 hours, made the following modifications to suit personal taste: 1 Tbsp garlic powder + 1/2 Tbsp sea salt instead of garlic salt; about half the hot sauce due to kids; and EVOO instead of butter. What decided me to try this recipe on some chicken breasts I was unsure what to do with was another reviewer’s comment that this recipe gave the chicken the tang you usually only find in restaurants. Very true, and as a result this will go into my regular rotation.

Made it exactly as written. LOVED IT!!! One change for next time… I will use garlic POWDER instead of garlic salt. It was a tad on the salty side.