Grill Barbecued Chicken
Juicy grilled chicken glazed with a tangy, flavorful marinade featuring apple cider vinegar, garlic, and seasonings, perfect for summer barbecues and casual gatherings.
Ingredients
Instructions
- Remove skin from the chicken pieces.
- Mix apple cider vinegar, oil, poultry seasoning, salt, seasoned salt, Worcestershire sauce, chopped garlic, and pepper to create the marinade.
- Place chicken parts in a deep glass bowl and pour the marinade over to completely cover the chicken.
- Marinate overnight in the refrigerator.
- Preheat the grill and cook the chicken while basting with the marinade, about 1 hour.
- Do not use any leftover marinade after basting.
Tips & Substitutions
For added flavor, consider using apple cider vinegar infused with herbs or spices. If you prefer a slightly sweeter marinade, add honey or brown sugar. If you're short on time, marinating for just a few hours will still yield tasty results, though overnight is best. Ensure to discard any leftover marinade to avoid contamination.
Serving Suggestions
Serve the grilled barbecued chicken with classic sides like coleslaw, cornbread, or baked beans for a quintessential American meal. It pairs beautifully with Lemon Grilled Salmon for a mixed grill platter. For a refreshing touch, consider a side salad with vinaigrette to balance the richness of the chicken.
Storage & Reheating
Store any leftover barbecued chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual pieces for quicker reheating, but be cautious to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Grill Barbecued Chicken contains roughly 305 calories, with 2g protein, 19g carbohydrates, and 25g fat. It is an excellent source of vitamin C (56% of the Daily Value). Note that it is relatively high in sodium, at 546mg per serving (24% 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 skin-on chicken pieces for this recipe?
Yes, you can use skin-on chicken pieces, but removing the skin allows the marinade to penetrate better and results in a healthier dish. If you prefer the crispy texture of the skin, consider grilling the chicken skin-side down first to achieve a nice char.
What can I substitute for apple cider vinegar?
If you don't have apple cider vinegar, white wine vinegar or even balsamic vinegar can work as substitutes, though they may slightly alter the flavor profile. Keep in mind that each vinegar has its own acidity, so adjust the quantity to taste.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Using a meat thermometer is the best way to ensure it’s cooked thoroughly. Additionally, the juices should run clear when pierced near the bone, and the meat should no longer be pink.
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).