Bone Suckin’ Eastern Vinegar Grilled Chicken Quarters
By :
Nancy Blalock |
| On : | Category :
Bone Suckin' Sauce Eastern Vinegar, Chicken, Grill, Holiday
1 Grill
1 Zip top storage bag
Place chicken in container or zip-top bag and pour Bone Suckin’ Eastern Vinegar over it. Coat well, cover, marinate in refrigerator for 4-8 hours.
Remove chicken from fridge 30 minutes before grilling, pat skin dry for extra crispiness.
Preheat grill to 350°F.
Place chicken skin-side down and cook for 15 minutes.
Baste with Bone Suckin’ Eastern Vinegar and cook 15 more minutes.
Flip the chicken, baste and cook for 30 minutes, or until the internal temperature reaches 180°F.
Remove chicken from grill, pour a little Bone Suckin’ Eastern Vinegar over the top, and let rest for 5–10 minutes for extra juiciness. Enjoy!
Note: Use most of the jar of Bone Suckin' Eastern Vinegar for marinade and basting, and reserve a little sauce not used on raw chicken to serve on side for dipping.
1 Grill
1 Zip top storage bag
Place chicken in container or zip-top bag and pour Bone Suckin’ Eastern Vinegar over it. Coat well, cover, marinate in refrigerator for 4-8 hours.
Remove chicken from fridge 30 minutes before grilling, pat skin dry for extra crispiness.
Preheat grill to 350°F.
Place chicken skin-side down and cook for 15 minutes.
Baste with Bone Suckin’ Eastern Vinegar and cook 15 more minutes.
Flip the chicken, baste and cook for 30 minutes, or until the internal temperature reaches 180°F.
Remove chicken from grill, pour a little Bone Suckin’ Eastern Vinegar over the top, and let rest for 5–10 minutes for extra juiciness. Enjoy!
Note: Use most of the jar of Bone Suckin' Eastern Vinegar for marinade and basting, and reserve a little sauce not used on raw chicken to serve on side for dipping.
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