Ingredients
- 2 pounds boneless, skinless chicken thighs or tenderloins
- 1-1/2 cups cooking oil (vegetable, corn, canola)
- 1 cup apple cider vinegar
- 1-1/2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1/8 cup light brown sugar, packed
- 2 tablespoons garlic salt
- 2 teaspoons onion powder
- 2 teaspoons celery seed
- 1/2 teaspoon white or black pepper
- Homemade or commercial barbecue sauce, optional, to finish
Preparation
Step 1
Intructions
Whisk marinade ingredients together; set aside and refrigerate 1/2 cup if you want to baste the chicken as it grills. Place chicken in zippered bag and pour remaining marinade over. Squeeze out air, seal and squeeze bag to coat all pieces of chicken. Place bag into a bowl, refrigerating for 2 to 4 hours. Drain and discard marinade.
Depending on size, cook for a total of about 10 to 12 minutes, searing first 2 minutes on each side, then continue cooking and turning, basting with reserved marinade, until cooked through and no longer pink. Use of an instant read thermometer is recommended. If saucing, brush with barbecue sauce in the last few minutes of cooking time.
Cook's Notes: Increase marinade as needed. Because this is written for boneless, skinless chicken pieces, if you can't get to this within a couple of hours, remove chicken from brine and transfer to a sealed container to refrigerate until needed to avoid over marinating. I had garlic salt on hand, so that's what I wrote the recipe for. You may also substitute kosher or sea salt with a small amount of garlic powder instead.
You may also use other cuts of chicken, just adjust cooking time as needed, cooking by temperature to 160 degrees F for white meat, 170 degrees for dark. Zone cooking is recommended with skin on chicken to reduce flare ups and charring, using a thermometer to determine when done.