Recipe Background
Out in Bluegrass country, they really know how to grill. Hills-of-Kentucky Grilled Chicken does its home state proud, with its deliciously juicy chicken, marinated for hours in a tangy vinegar and spicy hot pepper sauce so the end result is flavorful, bold, and smoking (in a good way). It's simply about marinating and grilling, nothing too elaborate, but wow does the Hills-of-Kentucky Grilled Chicken put so many fancy chicken dishes to shame. Let this chicken take you back to your old Kentucky home!
Out in Bluegrass country, they really know how to grill. Hills-of-Kentucky Grilled Chicken does its home state proud, with its deliciously juicy chicken, marinated for hours in a tangy vinegar and spicy hot pepper sauce so the end result is flavorful, bold, and smoking (in a good way). It's simply about marinating and grilling, nothing too elaborate, but wow does the Hills-of-Kentucky Grilled Chicken put so many fancy chicken dishes to shame. Let this chicken take you back to your old Kentucky home!
Ingredients
- 1 cup cider vinegar
- 1/2 cup canola oil
- 5 teaspoons Worcestershire sauce
- 4 teaspoons hot pepper sauce
- 2 teaspoons salt
- 10 (10-ounce) chicken breast halves bone-in
- parsley optional, for garnish
Directions
- In a bowl or shallow dish, combine the cider vinegar, the canola oil, the Worcestershire sauce, the hot pepper sauce, and the salt.
- Pour 1 cup of the marinade into a separate bowl.
- Add the chicken to the separate bowl with the marinade and turn to coat.
- Cover and refrigerate for at least 4 hours and up to overnight.
- Cover and refrigerate the remaining marinade for basting during cooking.
- Drain and discard the marinade from the chicken.
- Prepare the grill for indirect medium heat and use a drip pan.
- Oil a grill rack.
- Place the chicken breasts bone-side down on the oiled rack and grill, covered, basting occasionally with the reserved marinade, over indirect medium heat until they reach 165 degrees F internally, about 20 minutes per side.
- Serve, garnished with the parsley.
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