Total Time
35mins
Prep 5 mins
Cook 30 mins

This is the yummiest, most easy grilled chicken I have ever had. Everyone I serve it to just raves. They can't believe how simple and easy it is. It is a recipe my Father used when I was growing up. We have a large family and at every gathering we would have this wonderful grilled chicken with an assortment of salads and cheesy potatoes. Hope you enjoy as much as we do!

Ingredients Nutrition

Directions

  1. Generously salt and pepper chicken pieces and let sit while you prepare the baste(I sometimes like to use Montreal Chicken seasoning for a different, but excellent flavor). Melt butter and add other ingredients except chicken.
  2. Use a grill, propane or charcoal, and heat to med. high. Place chicken pieces and leave just until starting to brown(only a couple of minutes). Turn down heat all the way to low or use indirect heat(Indirect heat is how I cook it). This will take around 30-60 minutes to cook through depending on the chicken pieces.
  3. Turn chicken and Brush on the sauce several times during grilling. When the chicken is cooked, turn the heat up to med. high again to crisp the outside(will only take a few minutes). Do not overcook chicken. Use a meat thermometer, if necessary. It is best to take off of grill just when cooked through.
  4. If you do this correctly it will produce a VERY moist and juicy chicken with lots of flavor.
  5. ***I usually just use white vinegar, but apple cider is good too. I have also experimented with flavored vinegars which are also good.

Reviews

(2)
Most Helpful

This way of grilling chicken has been a favorite of mine since I was a kid, too, especially when cooked on a charcoal grill. It's simple and simply delicious. It's got the old-fashioned grilled chicken flavor that drew flocks of people to 4th of July celebrations, county fairs, church suppers, and community organization fund raisers. There are fussy marinades and fancy rubs that are nice for grilling chicken and spicy recipes that have become very popular, too, but for a truly delicious and authentic grilled chicken flavor--This is the way to get it!!!!

Katwyn May 24, 2011

This was wonderful. I intended to grill it, but something came up and I baked it in a 350F oven...just pour the sauce over it and basted it every 20 min. If I did it in the oven again I would take the skin off the chicken. The basting would keep the chicken moist and be a little better on the waistline!

cookCol July 30, 2006

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