Ingredients
12
12 servings
- •2 cups white distilled vinegar
- •2 cups water
- •2 sticks butter
- •4 tablespoons Worcestershire sauce
- •4 tablespoons garlic salt
- •2 tablespoons ground black pepper
- •1 tablespoon white sugar
- •2 teaspoons minced garlic
- •2 (8 ounce) bone-in chicken breasts
- •4 chicken leg quarters
Instructions
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutritional Facts
Per 12 servings
- Calories: 318
- Carbohydrate: 4g
- Fat: 24g
- Fiber: 0g
- Protein: 21g
- Sugar: 2g
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