The Ultimate Grilled Chicken Recipe You Must Try!

1. 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.

2. Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate in the refrigerator, 8 hours to overnight.

3. 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.

4. 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).

Cook’s Note:

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.

I also recommend baking this at 400 degrees F (200 degrees C). Place chicken in a roasting pan and pour all of the marinade over it. Bake for about 45 minutes. It’ll be tender and deliciously flavored by the marinade.

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.