Best Barbecued Chicken With Vinegar Basting Sauce Recipes

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CAROLINA-STYLE BARBECUE CHICKEN



Carolina-Style Barbecue Chicken image

The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Steps:

  • Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
  • Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
  • Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
  • Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams

CAROLINA-STYLE VINEGAR BBQ CHICKEN



Carolina-Style Vinegar BBQ Chicken image

I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. -Ramona Parris, Canton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon reduced-sodium chicken base
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split, optional

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.

Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED APPLE CIDER VINEGAR CHICKEN



Grilled Apple Cider Vinegar Chicken image

Provided by Virginia Willis

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup coarse kosher salt
1/3 cup firmly packed light brown sugar
One 4- to 5-pound chicken, cut into 6 to 8 pieces
Freshly ground black pepper
1/2 cup apple cider vinegar
1/4 cup canola oil, plus more for the grate
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, or to taste

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!

BARBECUED CHICKEN WITH VINEGAR BASTING SAUCE



Barbecued Chicken with Vinegar Basting Sauce image

Provided by Lisa Ferro

Categories     Chicken     Marinate     Low Carb     Kid-Friendly     Low Cal     Backyard BBQ     Vinegar     Grill     Grill/Barbecue     Bon Appétit     Houston     Texas     Small Plates

Yield Serves 4

Number Of Ingredients 10

1 1/4 cups cider vinegar
4 teaspoons chili powder
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
4 skinless boneless chicken breast halves

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.

VINEGAR GRILLED CHICKEN



Vinegar Grilled Chicken image

A delicious marinade for grilled chicken.

Provided by Wendy Shirley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h20m

Yield 4

Number Of Ingredients 8

⅔ cup water
⅔ cup white wine vinegar
1 tablespoon fresh-ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves

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.

Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g

MY FAVORITE GRILLED CHICKEN EVER



My Favorite Grilled Chicken Ever image

Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.

Provided by stylingmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h15m

Yield 12

Number Of Ingredients 10

2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4 chicken leg quarters

Steps:

  • Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
  • Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
  • Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g

BASIC CHICKEN BARBECUE



Basic Chicken Barbecue image

As far as I'm concerned, there's no better way to spend a summer night than sitting outdoors with the family and enjoying a hot-off-the-grill meal like this.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

1 cup white vinegar
3 tablespoons sugar
2 tablespoons salt
1 cup water
1/2 cup canola oil
1 tablespoon poultry seasoning
1 tablespoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

Steps:

  • In a small bowl, whisk the vinegar, sugar and salt. Whisk in the water, oil, poultry seasoning and pepper. Reserve 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate for 2-4 hours., Drain chicken, discarding marinade in bag. Grill, covered, over medium heat for 35-45 minutes or until juices run clear, turning and basting occasionally with reserved marinade.

Nutrition Facts : Calories 511 calories, Fat 35g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 1883mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 42g protein.

BARBECUE RECIPES CHICKEN BASTING SAUCE



Barbecue Recipes Chicken Basting Sauce image

Make and share this Barbecue Recipes Chicken Basting Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup lemon juice
1/2 cup vegetable oil
1/2 cup Worcestershire sauce
salt & freshly ground black pepper, to taste

Steps:

  • Mix all ingredients together. This is especially good with chicken. May also be used with hamburgers or steak. Store leftover sauce in refrigerator for your next cook-out.

Nutrition Facts : Calories 724.7, Fat 72.7, SaturatedFat 9.4, Sodium 907.1, Carbohydrate 25, Fiber 0.3, Sugar 11.2, Protein 0.3

SOUTHERN BBQ CHICKEN



Southern BBQ Chicken image

Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Provided by rachelu

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 9h10m

Yield 5

Number Of Ingredients 10

2 tablespoons brown sugar
2 large cloves cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
½ cup finely chopped onion
¾ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

Steps:

  • Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
  • Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
  • Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g

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