Vinegar Grilled Chicken

Vinegar Grilled Chicken

39
Wendy Shirley 4

"A delicious marinade for grilled chicken."
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Ingredients

4 h 20 m servings 400 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 59.5 g
  • 119%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 3134 mg
  • 125%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
  3. Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

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

39
  1. 54 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

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.

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 re...

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 t...

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.

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 co...

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...

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.

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 las...

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.

Great flavor!