About the Recipe
Ingredients
2 cups apple cider vinegar
1⁄4 cup packed light brown sugar
1⁄4 cup vegetable oil
1 tablespoon hot sauce
4 teaspoons salt
2 teaspoons black pepper
1 teaspoon red pepper flakes
2 pounds chicken (boneless breasts, thighs, or legs)
For the (Optional) Carolina BBQ Sauce
1 cup yellow mustard
1⁄4 cup apple cider vinegar
1⁄4 cup dark brown sugar
2 tablespoons ketchup
2 teaspoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon garlic powder
Preparation
Step 1
Whisk together the apple cider vinegar and light brown sugar in a medium boil. Add the oil, hot sauce, salt, pepper, and red pepper flakes. Whisk well.
Step 2
Once the marinade is well-mixed, add the chicken. Be sure to submerge the chicken in the marinade fully. Cover the bowl with plastic wrap and refrigerate for 4 hours or longer. (Overnight is best.)
Step 3
When you’re ready to cook, preheat the grill to between 350 and 400 degrees Fahrenheit.
Step 4
Take the chicken out of the marinade and let the excess drip off. Trash the marinade and add the chicken to the hot grill, skin side down directly over the hot coals. Cook for 4 to 6 minutes, flipping once halfway through.
Step 5
Rearrange the chicken so that it now sits over indirect heat. Replace the cover on the grill and cook the chicken for 7 to 10 minutes. Then, flip the chicken and cook for another 10 to 15 minutes. When ready, the chicken’s internal temperature should be 165 degrees.
Step 6
Transfer the chicken to a clean plate and let it rest for 5 to 10 minutes. If desired, add extra Carolina BBQ sauce. Enjoy!
Step 7
For the (Optional) BBQ Sauce, whisk together all ingredients in a shallow bowl.
Step 8
If using, brush it on both sides of the already marinated chicken before cooking it. Also, baste with the sauce again while grilling the chicken.
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