Thursday, March 19, 2009
Matt's Grill - Spicy Tangy BBQ Chicken
Just grilled this last night, it tasted great. It was raining and storming, but I toughed it out and it was more than worth it.
Tangy BBQ Chicken Recipe
1 lb chicken (I used Tyson Boneless Chicken Breasts)
1 cup of cider vinegar
1 tbsp Worchestershire sauce
1 tbsp Cayenne Pepper
1 tsp salt (recipe says only a tsp but I'm a little liberal with the salt)
1 tsp black pepper
3/4 cup of Sweet Baby Ray's Original Barbecue Sauce (This is a Quasebarth household special) but use whatever sauce you enjoy.
Place chicken in shallow glass dish or large heavy plastic bag. Combine vinegar, Worcestershire sauce, cayenne pepper, salt, black pepper, in small bowl; pour over chicken pieces. Cover dish or seal bag. Marinate in refrigerator at least 4 hours, turning several times.
Oil hot grid to help prevent sticking. (I used PAM) Grill chicken on a covered grill, over medium heat. Turn and baste with barbecue sauce the last 10 minutes of cooking. Remove from grill; baste with barbecue sauce.
**Be sure to take precaution when cooking chicken and follow grill instructions according to heat distribution and cooking temperatures.