Shelly's Recipe

LEXINGTON-STYLE GRILLED CHICKEN

Category: Poultry I

2 cups cider vinegar
1/4 cup firmly packed dark brown sugar and oil
3 tbsp. dried crushed red pepper
4 tsp salt
2 tsp pepper
2 (2 1/2- to 3-lb) cut-up whole chickens

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 degrees to 400 degrees) 35 to 40 minutes or until done, turning occasionally.

Note: 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 degrees to 400 degrees) 4 to 5 minutes on each side or until done.