Today we’re making a super easy recipe – Grilled Vinegar Chicken. We will create the vinegar-based marinade and let it do its magic overnight, then grill the chicken. Our vinegar chicken recipe is not only easy, but results in juicy flavorful chicken every time.
4 – 6 pieces of chicken (I used thighs and drumsticks). You could also use chicken breasts.
1 1/4 cup rice wine vinegar
1/2 cup chicken stock
3 tablespoons stone grain mustard
2 tablespoons Worcestershire sauce
2 teaspoons Kosher salt
2 teaspoons pepper
2 tablespoons butter
Mix all of the ingredients together except the butter and chicken.
Reserve ¼ cup of the marinade and refrigerate.
Add the chicken to the rest of the marinade. Place in the refrigerator for 6 hours to overnight.
The next day, heat the grill to 400 degrees F. Place the chicken on the grill.
While the chicken is grilling, heat the ¼ cup of reserved marinade. When heated, remove from the burner and whisk in the butter.
Every time you turn the chicken baste with the marinade/butter mixture.
Grill chicken until the internal temperature is 165 degrees F.
Remove from the grill, let rest for 10 minutes and then serve.
For the detailed step-by-step recipe instructions, watch our Vinegar Chicken video.