Go Back

Vinegar Grilled Chicken

This vinegar grilled chicken recipe features a delicious white wine vinegar marinade for grilled chicken.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4443.2 kcal

Equipment

  • 1 Mixing Bowl For preparing the marinade
  • 1 Whisk For combining marinade ingredients thoroughly
  • 1 Large resealable plastic bag Essential for efficient marinating and even coating
  • 1 Outdoor Grill A gas or charcoal grill will work for optimal char and flavor
  • 1 Instant-Read Thermometer Crucial for ensuring chicken is cooked safely to 165°F (74°C) without overcooking

Ingredients
  

Main

  • ⅔ cup water
  • ⅔ cup white wine vinegar
  • 3 tablespoons butter melted
  • 2 tablespoons garlic salt or to taste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon hot sauce
  • 4 10 ounce bone-in chicken breasts

Instructions
 

  • Whisk water, vinegar, butter, garlic salt, Worcestershire sauce, hot sauce, and black pepper together in a bowl; transfer to a large, resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 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 the preheated grill until no longer pink in the center, about 10 minutes per side.

Notes

To elevate the flavor profile, consider adding a teaspoon of brown sugar or honey to the marinade to balance the acidity of the vinegar and create a more complex, caramelized crust. Ensure your grill grates are meticulously clean and well-oiled to prevent the chicken from sticking, which can tear the skin and dry out the meat. When grilling, resist the urge to move the chicken too frequently; allow it to develop a good sear for about 7-8 minutes per side before turning. Bone-in chicken breasts often cook unevenly, so using an instant-read thermometer is critical to achieve a perfectly cooked, juicy result, checking the thickest part without touching the bone. Always allow the chicken to rest for 5-10 minutes off the grill before serving to redistribute juices, ensuring maximum tenderness.