Kentucky Grilled Chicken Recipe

4 1 2
Kentucky Grilled Chicken Recipe
Kentucky Grilled Chicken Recipe photo by Taste of Home
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Kentucky Grilled Chicken Recipe

Read Reviews
4 1 2
Publisher Photo
This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to "mop" on the basting sauce. -Jill Evely, Wilmore, Kentucky
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 40 min.

Ingredients

  • 1 cup cider vinegar
  • 1/2 cup canola oil
  • 5 teaspoons Worcestershire sauce
  • 4 teaspoons hot pepper sauce
  • 2 teaspoons salt
  • 10 bone-in chicken breast halves (10 ounces each)

Directions

In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
Place chicken breast bone side down and grill, covered, over indirect medium heat for 20 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Yield: 10 servings.
Originally published as Kentucky Grilled Chicken in Taste of Home August/September 2003, p33

Nutritional Facts

1 each: 283 calories, 11g fat (2g saturated fat), 113mg cholesterol, 406mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 41g protein. Diabetic Exchanges: 6 lean meat, 2 fat.

  • 1 cup cider vinegar
  • 1/2 cup canola oil
  • 5 teaspoons Worcestershire sauce
  • 4 teaspoons hot pepper sauce
  • 2 teaspoons salt
  • 10 bone-in chicken breast halves (10 ounces each)
  1. In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
  2. Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
  3. Place chicken breast bone side down and grill, covered, over indirect medium heat for 20 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Yield: 10 servings.
Originally published as Kentucky Grilled Chicken in Taste of Home August/September 2003, p33

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luvstocook User ID: 684315 217867
Reviewed Jan. 14, 2015

"Always marinate overnight and use bone in ck breast. Fabulous flavor!"

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