Samantha Nicole Out in Bluegrass country, they really know how to grill. Hills-of-Kentucky Grilled Chicken does its home state proud, with its deliciously juicy chicken, marinated for hours in a tangy vinegar and spicy hot pepper sauce so the end result is flavorful, bold, and smoking (in a good way). It’s simply about marinating and grilling, nothing too elaborate, but wow does the Hills-of-Kentucky Grilled Chicken put so many fancy chicken dishes to shame. Let this chicken take you back to your old Kentucky home!
Ingredients
- 1 cup cider vinegar
- 1/2 cup canola oil
- 5 teaspoons Worcestershire sauce
- 4 teaspoons hot pepper sauce
- 2 teaspoons salt
- 10 (10-ounce) chicken breast halves, bone-in
- parsley, optional, for garnish
Directions
Step 1 –In a bowl or shallow dish, combine the cider vinegar, the canola oil, the Worcestershire sauce, the hot pepper sauce, and the salt.
Step 2 –Pour 1 cup of the marinade into a separate bowl.
Step 3 –Add the chicken to the separate bowl with the marinade and turn to coat.
Step 4 –Cover and refrigerate for at least 4 hours and up to overnight.
Step 5 –Cover and refrigerate the remaining marinade for basting during cooking.
Step 6 –Drain and discard the marinade from the chicken.
Step 7 –Prepare the grill for indirect medium heat and use a drip pan.
Step 8 –Oil a grill rack.
Step 9 –Place the chicken breasts bone-side down on the oiled rack and grill, covered, basting occasionally with the reserved marinade, over indirect medium heat until they reach 165 degrees F internally, about 20 minutes per side.
Step 10 –Serve, garnished with the parsley.
