Cider Vinegar Grilled Chicken
- 6 chicken breasts on the bone
- 1/3 cup vegetable oil
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup cider vinegar
Preheat grill to medium-high heat. Toss chicken breasts with vegetable oil, green onion, herbs, and black pepper and marinate in the refrigerator for 1 to 4 hours. To grill, season chicken with salt and place breasts skin-side down on grill. Cover and cook for 15 minutes. Turn chicken and cook 10 to 15 minutes more (depending on the heat of your grill).
As chicken breasts start taking on color, about 2/3 through the cooking process, begin sprinkling them with vinegar. Continue to do so periodically until all the vinegar has been used.
This recipe yields 6 servings.
Vinegar means "sour wine" and is very important in cooking, as it commonly used to balance the taste of a dish against salt or richness. Cider vinegar goes very nicely with chicken, but you may very well use balsamic, white wine, red wine, basic white, or raspberry vinegar -- any of these will work. Take advantage of the summer season and make your own flavored vinegars by steeping raspberry, basil, thyme, or mint in good-quality wine vinegar.