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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Pin This RecipeEasy Chicken Marinade
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.
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 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!
How to Make Tangy Roadside Chicken
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!
- You can use this marinade on any cut of chicken – breasts, tenders, thighs, wings, or drumsticks/legs.
- You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
- I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan-sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
- To ensure 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.
What to Serve with Grilled Chicken
This chicken has been on repeat at our house. We just can’t seem to get enough of it. We usually serve this with a potato casserole and a salad or green beans. Leftovers are great chopped up on top of a salad or in a sandwich wrap. SO good! Give this a try the next time you fire up the grill! You won’t be disappointed.
Here are a few of our favorite recipes from the blog that go great with this chicken:
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Tangy Roadside Chicken
Ingredients:
- 6 boneless skinless chicken breasts
- 1 cup apple cider vinegar
- ½ cup canola oil
- ¼ cup orange juice
- ¼ cup Worcestershire sauce
- 2 Tbsp Montreal Chicken seasoning
- 2 Tbsp sugar
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
Instructions:
- Whisk together cider vinegar, oil, orange juice, Worcestershire sauce, Montreal Chicken seasoning, sugar, chili powder, and garlic powder.
- Place chicken in a 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 for 12 to 15 minutes, until no longer pink.
Notes:
- You can use this marinade on any cut of chicken – breasts, tenders, thighs, wings, or drumsticks/legs.
- You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
- I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan-sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
- To ensure 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.
Steph
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Good recipe but I’d cut back on the vinegar it was a little too tangy for me.
Can you freeze the chicken and marinade together to make ahead of time for a later date?
Absolutely!
This is my new favorite!
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.
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.
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!
Email me at "plainchicken@gmail.com" and I will check on your email subscription
Thanks for this recipe!!! Made it today, So moist and delicious.
I always love your grilled chicken recipes! Adding this one to the list to try.