READY IN 4+ hrs

Vinegar Grilled Chicken

Read Reviews (33)

"A delicious marinade for grilled chicken." — BELLEMIC

Directions

Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 4 hrs 20 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review

Apr 27, 2009

I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change, I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the foil and baked for another fifteen minutes. Once I removed the foil, I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer, I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit!

—Tess

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Most Helpful Critical Review

Aug 06, 2009

This had virtually no flavor at all whatsoever. Like others I used olive oil and I let two boneless chicken breasts marinated for 8 hours. They were moist, but had no taste.

—Jillian

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45 Ratings

Jul 28, 2009

Hubs and I both enjoyed this and I was surprised he did, given he is always against any kind of marinades (I did it while he was working before he had a chance to object). Personally, I prefer the way he generally grills chicken (I think it's his secret) but it was fun to try something different. I used olive oil rather than margarine and followed the rest of the marinade ingredients as directed. The flavors are all very mellow, and you wouldn't have guessed there was any hot sauce in the marinade at all, so if you like a little kick, I'd suggest adding more. The thing I wasn't crazy about, however, is the vinegar that is this marinade's signature - while I couldn't isolate any of the other ingredients in the marinade, the tang of the vinegar was unmistakable and a little too pronounced for me. If I were to make this again I'd substitute white wine. All and all, a perfectly okay marinade.

—naples34102

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Apr 04, 2008

Very flavorful and super simple. This recipe will become a regular in our household. I used boneless chicken breasts and marinated them for 7 hours.

—lgilli

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Apr 22, 2009

Good. I do think next time I will marinate it over night for more flavor. I don't think four hours is long enough in my opinion. Definately good though, I served it with salad and corn on the cob.

—chicklet

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Sep 09, 2008

I was quite pleased with how moist this chicken turned out! I subbed 4 skinless, boneless chicken breasts because that is what I had on hand. Served on a bed of onions, sauteed red, yellow and green peppers.

—GodivaGirl

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Feb 23, 2010

I have been looking for a great chicken recipe that wasn't dry. This is it!!! My whole family loved it. I followed the ing other than i left out the butter/oil. I also put it in the marinade last night so it was about 24 hours in it. I also baked it for 50 mins on 350 in a covered dish. Its about 20 outside with over a foot of snow and i am not in the grilling mood. Will try grilling it this summer.

—Benz Girl

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Apr 25, 2008

This tastes just like my mother's marinade, but with a fraction of the oil!I switched out the margerine for olive oil, and it was great.

—SweetAnnieRose

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Nutrition

Calories
400 kcal
20%

Carbohydrates
3.7 g
1%

Cholesterol
161 mg
54%

Fat
14.8 g
23%

Fiber
0.5 g
2%

Protein
59.5 g
119%

Sodium
3134 mg
125%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vinegar Grilled Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 400
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 3.3g 17 %
Cholesterol 161mg 54 %
Sodium 3134mg 125 %
** Potassium 598mg 17 %
Total Carbohydrates 3.7g 1 %
Dietary Fiber 0.5g 2 %
Protein 59.5g 119 %
** Sugars 1g
Vitamin A 8 %
Vitamin C 8 %
Calcium 7 %
Iron 32 %
** Thiamin 14 %
** Niacin 289 %
** Vitamin B6 88 %
** Magnesium 23 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.