Saturday, April 24, 2010
STICKY & TANGY GRILLED CHICKEN
4 pounds of chicken, we used legs
1 cup cider vinegar
1 tablespoon chili powder
1 tablespoon worcestershire sauce
1 teaspoon each salt & pepper
1 teaspoon hot sauce
3/4 cup of your favorite BBQ sauce, we like sweet baby rays
1. Place chicken in a glass dish. Combine vinegar, chili powder, worcestershire sauce, salt, pepper and hot sauce in a bowl; pour over chicken. Cover dish and marinate in the fridge for 4 hours, turning several times.
2. Lightly oil grill to prevent sticking. Place dark meat pieces on grill 10 minutes before white meat pieces. Grill chicken on covered grill, 30 to 45 minutes, turning once or twice. Turn and baste with BBQ sauce the last 10 minutes of grilling.
3. Remove chicken from grill; baste with BBQ sauce and serve.
*Chicken is done when meat is no longer pink near bone.