Kentucky Grilled Chicken
“This chicken is perfect for an outdoor summer meal, and my family thinks it’s fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to ‘mop’ on the basting sauce.” —Jill Evely, Wilmore, Kentucky
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|10servings||5minutes + marinating||40minutes|
|10servings||5minutes + marinating|
- 1 cup cider vinegar
- 1/2 cup canola oil
- 5 tsp Worcestershire sauce
- 4 tsp hot pepper sauce
- 2 tsp salt
- 10 bone-in chicken breast halves 10 ounces each
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
- Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
- Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.
1 chicken breast half: 284 calories, 11g fat (2g saturated fat), 113mg cholesterol, 406mg sodium, 0 carbohydrate (0 sugars, 0 fibre), 41g protein.
Diabetic Exchanges: 6 lean meat, 2 fat.