Tangy Roadside Chicken
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.**