My Favorite Grilled Chicken Ever

Name: My Favorite Grilled Chicken Ever
Prep time: 10 min
Cook time: 35 min
Total time: 555 min
Ingredients: 2 cups white distilled vinegar; 2 cups water; 2 sticks butter; 4 tablespoons Worcestershire sauce; 4 tablespoons garlic salt; 2 tablespoons ground black pepper; 1 tablespoon white sugar; 2 teaspoons minced garlic; 2 (8 ounce) bone-in chicken breasts; 4 chicken leg quarters

5.0

(3)

2 Reviews

1 Photo

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.

Recipe by stylingmom

Updated on January 20, 2023

Prep Time:

10 mins

Cook Time:

35 mins

Additional Time:

8 hrs 30 mins

Total Time:

9 hrs 15 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4 chicken leg quarters

Directions

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.
Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate in the refrigerator, 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).

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.

Nutrition Facts (per serving)

318	Calories
24g	Fat
4g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 318
% Daily Value *
Total Fat 24g	31%
Saturated Fat 12g	61%
Cholesterol 109mg	36%
Sodium 2040mg	89%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 21g
Vitamin C 1mg	6%
Calcium 30mg	2%
Iron 2mg	9%
Potassium 251mg	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.