Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs 15 mins
Servings:
12
Ingredients
Directions
Combine vinegar, water, butter, Worcestershire sauce, garlic salt, black pepper, sugar, and minced garlic in a large pot; bring to a boil. Cool marinade to room temperature, at least 30 minutes.
Pour marinade into a resealable plastic bag. Add chicken leg quarters and breasts; coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess; discard remaining marinade.
Cook on the preheated grill until chicken is no longer pink at bones and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near, but not touching, bones should read 165 degrees F (74 degrees C).
Cook’s Note
Use any bone-in cuts you like. I remove the skin before marinating. I often double the recipe and marinate about 4 breasts and 8 leg quarters at a time. If you don't want to cook it all at once, simply freeze the uncooked marinated meat then thaw and grill later.
You can also bake this in a preheated 400 degrees F (200 degrees C) oven. Place chicken in a roasting pan; pour marinade all over it. Bake for about 45 minutes. It'll be tender and deliciously flavored from the marinade.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 318 | Calories |
| 24g | Fat |
| 4g | Carbs |
| 21g | Protein |
