Lexington-Style Grilled Chicken

Lexington-Style Grilled Chicken

The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy, vinegar-based sauce. Be sure to marinate at least 2 hours or as long as overnight to get the most flavor from the marinade.

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Yield: Makes 8 to 10 servings



•  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*



1.  Stir together first 6 ingredients until blended.

2.  Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

3.  Remove chicken from marinade, discarding marinade.

4.  Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.


*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.


Larry Elder, Charlotte, North Carolina, Southern Living

MARCH 2005



Source: MyRecipes