Grilled Chicken with Cider Vinegar Marinade

Name: Grilled Chicken with Cider Vinegar Marinade
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 Portionen
Ingredients: 2 cups cider vinegar; 1 cup vegetable oil; 1 piece large egg; 3 tablespoons salt; 1 tablespoon poultry seasoning; 0.5 teaspoon ground black pepper; 1 piece (3 to 3½ pound) broiler-fryer chicken, cut in half

Main Course

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Cook Time

4 h 20 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This grilled chicken recipe is a family favorite, especially during the summer months! The cider vinegar marinade tenderizes the chicken and infuses it with a tangy, savory flavor that's simply irresistible. I've been making this for years, and it's always a hit at barbecues and potlucks. The marinade is quick to prepare in the Thermomix®, and the grilling process is straightforward. It's perfect for a casual weekend meal or a festive gathering. The chicken is juicy, flavorful, and sure to please everyone at the table. Marinating overnight is key for maximum flavor!

Ingredients (7 ingredients)

2 cups cider vinegar
1 cup vegetable oil
1 piece large egg
3 tablespoons salt
1 tablespoon poultry seasoning
0.5 teaspoon ground black pepper
1 piece (3 to 3½ pound) broiler-fryer chicken, cut in half

Preparation (6 steps)

Prepare the Marinade

Thermomix® Setting

30 sec/Speed 8

Add 2 cups cider vinegar, 1 cup vegetable oil, 1 large egg, 3 tablespoons salt, 1 tablespoon poultry seasoning, and ½ teaspoon ground black pepper to the mixing bowl. Mix until smooth. 30 Sec./Stufe 8

Marinate the Chicken

Pour the marinade into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.

Prepare the Grill

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Prepare Chicken for Grilling

Remove the chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat the chicken dry with more paper towels. Reserve the marinade.

Grill the Chicken

Place the chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).