I keep seeing Kentucky Grilled Chicken ads from KFC on television all the time. So I had a thought, “Stop eating out and make your own!” This is a super simple recipe that you can make at home. Winter is just around the corner but we have just hit Football season, and the grills are still cranking out smoke. If you like heat with your meat then this is a perfect solution for that.
Kentucky Gilled Chicken:
By: Ryan M. Greer, Mom & Grandma Greer
Ingredients:
1 c. Cider Vinegar
½ c. Vegetable oil or Canola Oil
5 tsp. Worcestershire Sauce
4 tsp. Hot pepper sauce (of your choice)
2 tsp. Sea salt
10 bone-in chicken breast halves 10oz each
Prep:
Bowl – mix 1st 5 ingredients together – mix well
Pour – 1c. Marinade into a large resalable plastic bag – then add the chicken. Seal bag and refrigerate for 4 hours, turn the bag (flip) every hour.
Cover and refrigerate the remaining marinade for basting later.
*Before grilling chicken lubricate grill rack with a towel and oil before staring the grill*
Drain and discard marinade from chicken that is marinating in the bag.
Place chicken bone side down over indirect medium heat for 20minutes
Turn chicken 20-30 minutes longer or till juices run clear (start basting chicken when it has reached 155 degrees) then baste chicken occasionally with reserve marinade.
Pull and serve chicken when it has reached an internal temp of at least 165 degrees.
Tip:
If you want real flavor then cook this over a charcoal grill and add some Hickory chips to it. If you add hickory chips pre-soak them an hour before putting them on the grill. I make little balls of hickory (about a ½ cup of hickory) and wrap them in foil and poke a few holes in them to release the smoke. Place them right in your charcoal.
Yields: 10 servings
Enjoy,
Ryan M. Greer
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