Lexington-Style Grilled Chicken

Prep: 15 min., Chill: 2 hr., Grill: 40 min. Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 2 hour(s)
Yield: Makes 8 to 10 servings

Ingredients

• 2  cups  cider vinegar
• 1/4  cup  firmly packed dark brown sugar
• 1/4  cup  vegetable oil
• 3  tablespoons  dried crushed red pepper
• 4  teaspoons  salt
• 2  teaspoons  pepper
• 2  (2 1/2- to 3-pound) cut-up whole chickens*

Preparation

Stir together first 6 ingredients until blended.

Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.