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
- 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.