Family tradition: Dad always grilled the chicken (the good old days).
Tangy and pungent describes this chicken, and all the ingredients can come from pantry staples. The longer the chicken marinates, the more intense the flavor. Mom used dried herbs, but I like fresh (oregano, parsley and basil) from my garden. Bone-in chicken breasts, legs and thighs are the best – they just taste better (it’s the bones) and are hands and finger friendly.
Today I ventured out of my comfort zone with boneless chicken breasts. My husband prefers white meat, but I could not find practical grilling size, bone-in breasts – they were ginormous! All is well though, these were fine, although more suitable for fork and knife desiree’s. I still recommend bone-in pieces, hands down.
This is a kid-friendly bbq for dinner, picnics, parties and pot lucks. Traditional accompaniment is my mom’s creamy-chunky Potato Salad; just the right balance and texture – or her Garlic Cheese Toast (crunchy garlic bread). Fridge foragers…this chicken is delicious leftover, cold!
Grilled Marinated Chicken
2 cups red wine vinegar
1/3 cup canola oil
2/3 cup Worcestershire Sauce
1 tablespoon low-sodium soy sauce
3 tablespoons A.1. Steak Sauce
20 drops Tobasco
1/3 cup water
1/4 cup minced onion
2 garlic cloves, mashed
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
2 teaspoons chopped fresh flat-leaf parsley, or 1 teaspoon dried
2 teaspoons chopped fresh basil or 1 teaspoon dried
5 pounds boneless, skinless chicken breasts (legs, thighs, or bone-in breasts)
Place all of the marinade ingredients in a large bowl, and whisk until blended. Immerse the chicken parts in the mixture and cover with plastic wrap. Refrigerate 4 to 8 hours, stirring once or twice.
Preheat the grill. Cook the chicken over a medium to medium-high setting (about 3 to 6 minutes per side) depending on size. Remove and let stand for 5 minutes before serving. Discard the marinade.
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