Kentucky Grilled Chicken


  • 1 cup cider vinegar
  • 1/2 cup canola oil
  • 5 teaspoons Worcestershire sauce
  • 4 teaspoons hot pepper sauce
  • 2 teaspoons salt
  • 10 (10-ounce) chicken breasts, bone-in and halved, or drumsticks


  1. In a bowl or shallow dish, combine the cider vinegar, canola oil, Worcestershire sauce, hot pepper sauce, and salt.
  2. Reserve 1 cup of the marinade in a separate bowl.
  3. Cover and refrigerate the reserved marinade for basting.
  4. Add the chicken breasts to the rest of the marinade.
  5. Cover and refrigerate the chicken for at least 4 hours and up to overnight.
  6. Drain and discard the marinade from the chicken.
  7. Prepare the grill for indirect heat using a drip pan and oiling the racks.
  8. Place the chicken, bone side down, on the oiled rack.
  9. Grill the chicken, covered, over indirect medium heat until the internal temperature reads 170 degrees F, about 20 minutes on each side, basting occasionally with the reserved marinade.
  10. Plate and serve.

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