Vinegar BBQ Chicken
The secret to juicy chicken? Is in the sauce. But this isn’t Fried Green Tomatoes honey–it’s vinegar BBQ chicken you can count on to turn out juicy and flavorful. And no matter how picky the eaters, it’s sure to please.
Well that’s exciting. Another picture of grilled chicken. Yeah…no.
I hear you. Stop that.
Because this chicken is 1: juicy 2: full of flavor 3: good 4: juicy 5: really good
It’s marinated in what we call a “Carolina barbecue sauce” which has a vinegar based sauce instead of a traditional tomato-base and I’d take it 10 times over the traditional.
The secret here is in the brining process. Anytime you soak a meat in a salt mixture it allows the proteins to hang on to the moisture better (I’m saving you a big science lesson here so go with it) and keeps the meat from drying out.
Every time I serve this it gets tons of compliments and it’s my go-to for times when we have picky guests coming for dinner and I don’t know what to make. It’s always safe and fantastic.
Vinegar BBQ Chicken
- 4 split chicken breasts bone and skin on
- 2 cups water
- 1 cup apple cider vinegar
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- Mix all ingredients in a large bowl.
- Add the chicken and cover. Marinate in the refrigerator 4-6 hours if possible and up to 16 hours. Grill it to awesome perfection.
must really should use bone-in, skin on split chicken breasts for this for the best result. It takes a bit longer to cook but it’s worth it. You can peel the skin off when it’s done cooking but the fat helps protect the meat even more. No hacking on dry chicken in this house. Mix your sauce in the morning and drop in your chicken before you head out for the day and grill it when you get home. Several hours in the brine is fine.
Just need some Alabama white sauce to put this chicken right over the edge! My mouth is watering just thinking about it!
Just did 10 pounds of leg quarters using this brine! Never heard of brining using acv. They came out fantastic on the smoker! 225 for 1.5 hours, then 350 for 50 minutes.
It’s a great brine! I’m glad you enjoyed it!
I know this is much later but just tried recipe in attempt to replicate local ruritans chicken…this is so good and so close..thanks for taking the time to reveal it!
Ruritan chicken is great stuff! I’m glad you enjoyed it! –Rachel
After marinating, do you add pepper or garlic to the chicken?
No Tom, there’s really no need. Sometimes I’ll put a few extra red pepper flakes on there, but the chicken is great right out of the brine. –Rachel
What temp and time for a smoked version?
Nicky I wouldn’t have the slightest idea. I only grill these. –Rachel
@Nicky, I just did 10 lbs of leg quarters. 225 for 1.5 hrs then turned it up to 350-360 for 50 minutes. Came out GREAT!
Will a gas grill work?
Sure will. I don’t think gas has the same grill flavor but it works just fine! –Rachel