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!!
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.
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.