Barbecued Chicken With Vinegar Basting Sauce Food

GRILLED APPLE CIDER VINEGAR CHICKEN

Steps:

• For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
• Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
• For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
• Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!

VINEGAR GRILLED CHICKEN

Steps:

• Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

VINEGAR BASED BBQ SAUCE

Steps:

• In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

BARBECUED CHICKEN WITH SWEET VINEGAR SAUCE

Steps:

• Cut chicken thighs in half and place in a bowl.
• Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
• Combine the paste with the chicken and mix well; refrigerate several hours or overnight.
• Just before serving, grill chicken until tender, basting frequently with coconut milk.
• Serve with sweet vinegar sauce.
• Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
• Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved.
• Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.

BUTTERFLIED CHICKEN WITH SHERRY VINEGAR BROWN SUGAR BARBECUE BASTE

Steps:

• Sherry Vinegar-Brown Sugar Baste: Place medium saucepan on side burner over medium high heat. Add the oil, shallots and garlic and cook until soft. Add the paprika and cook for 2 minutes. Add the sherry vinegar and cook until reduced by 3/4. Add the brown sugar, tomatoes, and stock. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture to a clean saucepan and cook until thickened, about 20 minutes. Let cool to room temperature and reserve 1/2 cup.
• Chicken: Preheat grill to medium. Brush chickens with olive oil and season with salt and pepper to taste. Grill the chicken, skin-side down, until golden brown, about 4 to 5 minutes. Turn the chicken over and continue grilling until cooked through, 15 to 20 minutes, turning occasionally. Baste with the barbecue baste every 3 minutes. Place the chicken on a large platter and cut in half. Brush with some of the reserved sauce.

LIISA'S CHICKEN SAUCE (AKA VINEGAR CHICKEN)

Steps:

• Mix together.
• (I use a clean half gallon container for easy pouring and mixing).
• Use it as a basting sauce for chicken on the grill.

CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.

BASIC CHICKEN BARBECUE

Steps:

• In a small bowl, whisk the vinegar, sugar and salt. Whisk in the water, oil, poultry seasoning and pepper. Reserve 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate for 2-4 hours., Drain chicken, discarding marinade in bag. Grill, covered, over medium heat for 35-45 minutes or until juices run clear, turning and basting occasionally with reserved marinade.