Kentucky Grilled Chicken
TOTAL TIME: Prep: 5 min. + marinating Grill: 40 min.
YIELD: 10 servings.
This Kentucky grilled 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
Ingredients
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1 cup cider vinegar
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1/2 cup canola oil
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5 teaspoons Worcestershire sauce
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4 teaspoons hot pepper sauce
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2 teaspoons salt
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10 bone-in chicken breast halves (10 ounces each)
Directions
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1.
In a bowl or shallow dish, combine the first 5 ingredients. Pour 1 cup marinade into a separate bowl; add chicken and turn to coat. Cover and refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
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2.
Drain and discard marinade from chicken. Prepare grill for indirect heat, using a drip pan.
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3.
Place chicken breasts, bone side down, on oiled rack. Grill, covered, over indirect medium heat until a thermometer reads 170°, about 20 minutes on each side, basting occasionally with reserved marinade.
Nutrition Facts
1 chicken breast half: 284 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.
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