Kentucky Grilled Chicken… hmm, the name sounds so familiar, for some reason. Maybe it’s the juicy, unforgettable, grilled-to-perfection chicken breast that’s ringing a bell? Or possibly, the salty, savory, spicy sauce it’s smothered in that’s triggering a memory? Whatever it is, while eating Kentucky Grilled Chicken you’ll feel very inclined, almost forced, to lick the delicious seasoning and juices off your fingers!
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 breasts, bone-in and halved, can substitute drumsticks
- olive oil, to taste, for oiling the grill grates
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 –Reserve 1 cup of the marinade in a separate bowl.
Step 3 –Cover and refrigerate the reserved marinade for basting.
Step 4 –Add the chicken breasts to the remaining marinade.
Step 5 –Cover and refrigerate the chicken for at least 4 hours and up to overnight.
Step 6 –Drain and discard the marinade from the chicken.
Step 7 –Prepare the grill for indirect heat using a drip pan and oil the racks using the olive oil.
Step 8 –Place the chicken, bone-side down, on the oiled rack.
Step 9 –Grill the chicken, covered, over indirect medium heat until the internal temperature reads 170 degrees F, about 20 minutes on each side, basting occasionally with the reserved marinade.
Step 10 –Plate and serve.
