Vinegar Grilled Chicken Recipes

Steps:

• Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

Steps:

• For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
• Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
• For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
• Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler.
• Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
• Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
• Serve with remaining sauce.

Steps:

• In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.

Steps:

• Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

Steps:

• Combine paprika, mustard, sugar, cayenne, 1 tablespoon salt, and 1/2 teaspoon black pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
• Separately, combine vinegar, honey, and chile.
• Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
• Uncover grill; transfer chicken to direct heat. Brush on vinegar sauce as pieces come off the grill, and serve it on the side.

Steps:

• Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
• Combine remaining ingredients; pour evenly over chicken breasts.
• Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
• Turn occasionally.
• Remove chicken from marinade, reserving marinade.
• Arrange in one layer in greased 9x13-inch pan.
• Pierce skin in several places with sharp knife.
• Cover with foil.
• Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
• After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
• For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
• Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

Steps:

• In a large skillet, saute onion slices in oil until translucent. Add chicken pieces and saute until browned.
• Add tomato sauce. Fill empty tomato sauce can with cider vinegar and add to skillet. Add salt, pepper and garlic powder to taste. Stir all together and simmer for 30 minutes or until chicken is tender and no longer pink inside.

Steps:

• Preheat the oven to 425 degrees.
• Lightly grease a 13 x 9-inch pan.
• Place the chicken in the pan.
• In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
• Sprinkle 1/3 of this mixture over the chicken.
• Season with the salt, pepper, garlic powder, and onion powder.
• Bake for 30 minutes.
• Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
• Baste again with the remaining vinegar mixture.
• Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

Steps:

• Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
• Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
• Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
• Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.