Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Intermediate |
Ingredients
- FOR THE MARINADE:
- 1 cup White Vinegar
- ½ cups Lemon Juice
- 5 Tablespoons Ketchup
- 2 Tablespoons Mustard (Dijon Or Spicy)
- 3-½ teaspoons Salt
- ½ teaspoons Black Pepper
- _____
- FOR THE CHICKEN:
- 8 pieces Chicken Breasts (you Can Use A Combination Of Legs And Thighs Too If You Prefer Dark Meat)
- 9 Tablespoons Butter
- 6 Tablespoons Sugar
- 4 Tablespoons Mustard (Dijon Or Spicy)
- 3-½ teaspoons Worcestershire Sauce
- 1-½ teaspoon Salt
- ½ teaspoons Black Pepper
Preparation Instructions
In a large bowl, mix the marinade ingredients.
In a large ziploc bag, add chicken and pour in marinade. Seal and refrigerate for 1 hour minimum.
Heat your grill to medium.
For the sauce, combine remaining ingredients in a saucepan. Cook over medium heat, stirring until butter is melted and ingredients are blended.
Add chicken to the grill, discarding marinade. Brush with the sauce. Cook for 7-8 minutes and turn, brushing again with sauce. Repeat every 5-7 minutes until chicken is cooked through. Make sure that sauce is slathered—it truly makes the dish!
This works great for a big party. Just get big batches of legs, breasts and thighs, make 2 batches of marinade and sauce and serve up to a hungry crowd!
