Bluegrass BBQ Chicken Recipe - chicken marinated in a tangy vinegar-based bbq sauce - Seriously one of the best grilled chicken recipes we've ever made! Make extra chicken for leftovers - you're going to want it!
6boneless skinless chicken breasts, pounded to an even thickness
Instructions:
Combine Worcestershire, water, vinegar, sugar, chili powder, butter, mustard, salt and pepper in a medium saucepan. Bring to a boil, stirring occasionally. Remove from heat and cool.
Place chicken in a ziplock bag, pour cooled marinade over chicken and refrigerate for 8 hours.
Remove chicken from marinade. Grill chicken for about 8 minutes per side, or until done.
Notes:
You can use any cut of chicken that you enjoy. Chicken breasts, chicken thighs, chicken legs, and chicken tenderloins all work fine.
You can use boneless or bone-in chicken pieces.
Use a meat thermometer to check for an internal temperature of 165ºF.
Can add more spices to the marinade if desired. Onion powder, garlic powder, paprika, and brown sugar are all great additions.
For extra flavor, reserve some unused marinade for basting the chicken while cooking.
Feel free to brush the chicken with your favorite barbecue sauce before removing it from the grill. Make sure to flip the chicken and brush both sides with barbecue sauce.
I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
If you don't have a gas grill or charcoal grill, you can cook the chicken indoors.
Pan-sear the chicken for 3 to 4 minutes on each side. Place chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, until the chicken reaches an internal temperature of 165ºF.
Feel free to omit the sugar if you are doing a low-carb/keto diet.
Store leftovers in an airtight container in the refrigerator.