Lexington Style Grilled Chicken


2 Cups cider vinegar

¼ Cup firmly packed dark brown sugar

¼ cup vegetable oil

3 Tbsp dried crushed red pepper (I re-read the recipe five times to make sure it wasn’t tsp)

4 tsp salt

2 tsp pepper

2 (2-1/2-3 pound) cut-up whole chickens (we used 6 boneless breasts)


Stir together first 6 ingredients until blended; place in zip-lock bag with chicken. Chill at least 2 hours, up to 8 hours, turning occasionally.


Grill chicken, covered with grill lid over medium high heat (350-400) 35 to 40 minutes or until done


Larry Elder, Charlotte, NC  Southern Living, March 2005