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Friday, July 1, 2016

Tangy Roadside Chicken

Tangy Roadside Chicken - chicken marinated in olive oil, cider vinegar, orange juice, Worcestershire sauce, chili powder, garlic powder, sugar and Montreal Chicken seasoning and grilled. We let the chicken marinate in the fridge overnight - OMG! SO good!!  The chicken was so tender and juicy and full of TONS of great flavor! Can't wait to make this again!!

I came across a recipe on the Internets called "Roadside Chicken". After a bit of research, I discovered that this was a thing. There are several version of Roadside Chicken prepared various ways. I'm sharing my take on Roadside Chicken today. I marinated chicken breasts in a mixture of olive oil, cider vinegar, orange juice, Worcestershire sauce, chili powder, garlic powder, sugar and Montreal Chicken seasoning. We let the chicken hang out overnight in the mixture and fired up the grill for lunch. We used chicken breasts, but this would be great with some boneless chicken thighs too!

OMG! Crazy good! It was tangy from the cider vinegar, but it didn't have a vinegary taste (thank goodness). We thought this was great. You could even save a little marinade (before adding the chicken) to baste the chicken with while it cooks. We skipped that step this time, but might try it next time for even more flavor. The chicken tasted great. We had some leftovers that we chopped up in a quesadilla for dinner - so good!

**Don't forget my tip for grilling perfectly cooked and juicy chicken - pound the chicken to an even thickness. We put the chicken in a ziplock bag and use a meat mallet to pound out the thicker hump. This helps the chicken cook evenly and not dry out. This eliminates the thinner part drying out while you are trying to get the thicker end cooked.**

Tangy Roadside Chicken - chicken marinated in olive oil, cider vinegar, orange juice, Worcestershire sauce, chili powder, garlic powder, sugar and Montreal Chicken seasoning and grilled. We let the chicken marinate in the fridge overnight - OMG! SO good!!  The chicken was so tender and juicy and full of TONS of great flavor! Can't wait to make this again!!


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Tangy Roadside Chicken - chicken marinated in olive oil, cider vinegar, orange juice, Worcestershire sauce, chili powder, garlic powder, sugar and Montreal Chicken seasoning and grilled. We let the chicken marinate in the fridge overnight - OMG! SO good!!  The chicken was so tender and juicy and full of TONS of great flavor! Can't wait to make this again!!
Tangy Roadside Chicken - chicken marinated in olive oil, cider vinegar, orange juice, Worcestershire sauce, chili powder, garlic powder, sugar and Montreal Chicken seasoning and grilled. We let the chicken marinate in the fridge overnight - OMG! SO good!!  The chicken was so tender and juicy and full of TONS of great flavor! Can't wait to make this again!!
Tangy Roadside Chicken - chicken marinated in olive oil, cider vinegar, orange juice, Worcestershire sauce, chili powder, garlic powder, sugar and Montreal Chicken seasoning and grilled. We let the chicken marinate in the fridge overnight - OMG! SO good!!  The chicken was so tender and juicy and full of TONS of great flavor! Can't wait to make this again!!

Tangy Roadside Chicken
serves 6
(Printable Recipe)



  • 6 boneless skinless chicken breasts
  • 1 cup apple cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • 1/4 cup Worcestershire sauce
  • 2 Tbsp Montreal Chicken seasoning
  • 2 Tbsp sugar
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder


Whisk together cider vinegar, oil, orange juice, Worcestershire sauce, Montreal Chicken seasoning, sugar, chili powder and garlic powder. Place chicken in ziplock bag, pound to an even thickness. Pour marinade over chicken and refrigerate a few hours to overnight.

Remove chicken from marinade. Discard marinade. Prepare grill and cook chicken 12 to 15 minutes, until no longer pink.



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5 comments:

  1. I always love your grilled chicken recipes! Adding this one to the list to try.

    ReplyDelete
  2. I no longer receive the meal plan for the week. Can you tell me why? I really enjoyed getting that every week and have used some of those recipes! Thanks!

    ReplyDelete
    Replies
    1. Email me at "plainchicken@gmail.com" and I will check on your email subscription

      Delete
  3. You can also remove the chicken from the marinade (put it in the fridge), and boil the marinade for a few minutes. Not only will it make it usable as a baste, it will thicken a bit.

    ReplyDelete
  4. Substituted boneless chicken thighs for the breasts. Then diced and made into a stir-fry with vegetables and rice. Cooking the extra marinade and adding in with the chicken and veggies just brought everything together.

    ReplyDelete

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