Best 4 Smoky Grilled Chicken With Sweet Vinegar Sauce Recipes

**Smoky Grilled Chicken with Sweet Vinegar Sauce: A Flavorful Fusion of Sweet, Tangy, and Smoky Delights**

Get ready to tantalize your taste buds with the ultimate grilled chicken experience! This recipe presents a culinary symphony of smoky, grilled chicken perfectly complemented by a sweet and tangy vinegar sauce. The chicken is marinated in a blend of aromatic herbs, spices, and zesty lemon, infusing it with a delightful flavor profile before being grilled to perfection. The sweet vinegar sauce adds a vibrant balance, combining the sweetness of honey and the tanginess of vinegar, creating a harmonious flavor that will leave you craving more. This dish is not only a feast for the palate but also a visual delight, with the charred grill marks on the chicken and the glossy glaze of the sauce adding an irresistible touch. Whether you're hosting a backyard barbecue or looking for an easy yet impressive weeknight meal, this smoky grilled chicken with sweet vinegar sauce is sure to be a hit.

Let's cook with our recipes!

SMOKY GRILLED CHICKEN

Smoky Grilled Chicken image

Instant coffee is the "secret" ingredient in this sweet and spicy sauce. Don't be surprised when folks tell you this is the best chicken they've ever had! -Kathy Whipple, Twin Falls, Idaho

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon instant coffee granules
1/2 cup hot water
1 bottle (14 ounces) ketchup
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1 broiler/fryer chicken (3-1/2 to 4 pounds), quartered

Steps:

In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.

Nutrition Facts : Calories 516 calories, Fat 25g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 744mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 50g protein.

BARBECUED CHICKEN WITH VINEGAR BASTING SAUCE

Barbecued Chicken with Vinegar Basting Sauce image

Provided by Lisa Ferro

Categories Chicken Marinate Low Carb Kid-Friendly Low Cal Backyard BBQ Vinegar Grill Grill/Barbecue Bon Appétit Houston Texas Small Plates

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 1/4 cups cider vinegar
4 teaspoons chili powder
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
4 skinless boneless chicken breast halves

Steps:

Prepare barbecue (medium-high heat) or preheat broiler.
Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
Serve with remaining sauce.

SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE

Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce image

My mom's favorite barbecue sauce is Alabama white sauce, and it's ideal to serve with my spice-rubbed grilled chicken. The chicken halves are cooked first low and slow over indirect heat to infuse that smoky flavor from the grill into the meat. After a quick char over the flames at the end, the chicken is juicy, tender, and oh so good.

Provided by Kardea Brown

Categories main-dish

Time 1h40m

Yield 2 to 4 servings

Number Of Ingredients 21

Ingredients

One 4- to 5-pound whole chicken
3 tablespoons Miss Brown's House Seasoning, recipe follows
2 tablespoons light brown sugar
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried parsley
Kosher salt
1 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons hot sauce
1 teaspoon dry mustard
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

VINEGAR GRILLED CHICKEN

Vinegar Grilled Chicken image

A delicious marinade for grilled chicken.

Provided by Wendy Shirley

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h20m

Yield 4

Number Of Ingredients 8

Ingredients

⅔ cup water
⅔ cup white wine vinegar
1 tablespoon fresh-ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves

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.

Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g

Tips:

Use a well-seasoned grill: A well-seasoned grill will help prevent the chicken from sticking and will also add flavor to the chicken.
Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the marinade and will also help to tenderize the chicken.
Grill the chicken over medium heat: This will help to prevent the chicken from burning and will also help to cook the chicken evenly.
Baste the chicken with the vinegar sauce during the last few minutes of grilling: This will help to add flavor and moisture to the chicken.
Let the chicken rest for a few minutes before serving: This will help the juices to redistribute throughout the chicken and will also make the chicken easier to carve.

Conclusion:

This smoky grilled chicken with sweet vinegar sauce is a delicious and easy-to-make recipe that is perfect for a summer cookout. The chicken is grilled to perfection and the vinegar sauce is the perfect complement to the smoky flavor of the chicken. This recipe is sure to be a hit with your family and friends.