Barbecued Chicken
Juicy barbecued chicken with a tangy vinegar marinade, enhanced by poultry seasoning and a hint of pepper. Perfect for summer cookouts or casual gatherings, this recipe offers smoky flavors with a simple marinade that keeps the chicken moist and flavorful. Suitable for grilled chicken lovers of all ages.
Ingredients
Instructions
- Parboil chicken in water with vinegar for approximately 30 minutes.
- Combine all ingredients to prepare the marinade.
- Coat the chicken thoroughly with the marinade.
- Grill the chicken on the barbecue.
- Recoat the chicken as necessary during grilling.
- Continue grilling until the chicken is golden brown and cooked through.
Tips & Substitutions
For a richer flavor, let the chicken marinate for several hours or overnight. You can substitute the oil with melted butter for a different taste, or use apple cider vinegar instead of regular vinegar for a hint of sweetness. If you prefer a spicier kick, add some cayenne pepper to the marinade. Make sure to keep the grill temperature moderate to avoid burning while ensuring the chicken cooks through.
Serving Suggestions
Serve the barbecued chicken with classic sides like coleslaw, corn on the cob, or baked beans for a perfect summer meal. It pairs beautifully with Easy-Cheesy Lemon Bars for dessert. You can also shred the leftover chicken to use in salads or sandwiches for a quick lunch option.
Storage & Reheating
Leftover barbecued chicken can be stored in an airtight container in the refrigerator for up to four days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat it on the grill for a few minutes on each side to maintain the smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Chicken contains roughly 278 calories, with 2g protein, 26g carbohydrates, and 18g fat. It is a good source of iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of vinegar for the marinade?
Yes, you can experiment with different vinegars like apple cider vinegar or red wine vinegar. Each type will add its own unique flavor profile to the chicken. Just keep in mind that the acidity level may vary, so adjust the amount to taste.
What is the best way to tell if the chicken is fully cooked?
The best method is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Alternatively, you can cut into the thickest part of the chicken to check that the juices run clear and there is no pink meat.
Can I make this recipe with skinless chicken?
Yes, you can use skinless chicken for a healthier option. Keep in mind that skinless chicken may dry out more easily on the grill, so be sure to monitor the cooking time closely and baste it frequently with the marinade.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).