My Favorite Grilled Chicken Recipes

Steps:

• 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, 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).

Steps:

• Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl.
• Reserve 1/2 of the marinade.
• Add chicken to the bowl; turn to coat.
• Cover; marinate in refrigerator for 10 minutes.
• preheat grill.
• remove chicken from marinade; discard marinade.
• Place chicken on grill.
• Grill chicken, turning and basting frequently with half the reserved marinade about 30 minutes.
• Heat remaining reserved marinade in a small saucepan, stirring occasionally.
• Serve hot alongside chicken.

Steps:

• In a large non-reactive bowl, whisk together all ingredients and add chicken to coat.
• Cover and marinate in the refrigerator for a minimum of 6 hours to overnight.
• Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through.
• Cool slightly, slice and serve.
• At this point, you may skewer with wooden skewers and serve with satay dip, if desired.