My Favorite Grilled Chicken Ever Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I’ve had the recipe. Try it. You won’t be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.Advertisement
Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Per Serving: 318 calories; protein 21.1g; carbohydrates 3.6g; fat 24.2g; cholesterol 108.5mg; sodium 2040.4mg. Use any bone-in cuts you prefer. I remove the skin prior to marinating. I often double the recipe and marinate about 4 breasts and 8 leg quarters at a time. If you don’t want to cook it all at once simply freeze the raw marinated meat and thaw out and grill later.