Lexington-Style Grilled Chicken

By kimvess

Larry Elder, Charlotte, North Carolina, Southern Living

MARCH 2005

Ingredients

• 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*

Preparation

Step 1

Stir together first 6 ingredients until blended.

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.

Remove chicken from marinade, discarding marinade.

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.