Friday, September 12, 2014

Lexington Style Grilled Chicken

This marinade is totally different than the usual cuban mojo we regularly use. I can't wait to try something different!  Grilled chicken is one of our favorite meals.

    • 2 cups cider vinegar
    • 1/4 cup firmly packed dark brown sugar
    • 1/4 cup vegetable oil
    • 3 tablespoons dried crushed red pepper
    • 4 teaspoons salt
    • 2 teaspoons pepper
    • 2 (2 1/2- to 3-pound) cut-up whole chickens


Stir and blend first 6 ingredients.

In a large zip-top plastic freezer bag, place half of vinegar mixture and chicken. In another large zip-top plastic freezer bag, repeat procedure.

Refrigerate at least 2 hours, up to 8 hours. Turn occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken on a covered grill over medium-high heat (350° to 400°) 35 to 40 minutes or until done. Turn occasionally.

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