Chicken on the grill with cider vinegar and herbs

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PREP TIME

10 min

Makes

6 servings

* PLUS Grilling Time: 25 minutes, Marinating Time: 720 minutes

Ingredients

  • 1/3 cup vegetable oil
  • 2/3 cup cider vinegar
  • 1/2 cup chopped green onions , about 3
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 2 tbsp rosemary
  • 1/2 tsp black pepper
  • 2 garlic cloves , minced
  • dash of liquid smoke
  • 6 skin-on, bone-in chicken breasts
  • 1/2 tsp salt

Instructions

  • In a large shallow dish, stir oil with 1/3 cup (75 mL) vinegar, onions, herbs, pepper, garlic and liquid smoke. Use liquid smoke only if cooking over a gas grill. Add chicken and toss to coat. Cover tightly and refrigerate overnight. Turn at least once. Set aside remaining 1/3 cup (75 mL) vinegar for basting chicken.
  • When ready to barbecue, grease grill and set heat to medium. Sprinkle chicken with salt. Place, skin-side down, on grill. Cover and cook 15 minutes. Turn chicken and barbecue, sprinkling or brushing often with remaining vinegar, until chicken feels springy when pressed, from 10 to 20 more minutes.

Nutrition (per serving)

  • Calories
  • 398,
  • Protein
  • 42.5 g,
  • Carbohydrates
  • 2.6 g,
  • Fat
  • 23.4 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 291 mg.

At Inn on the Twenty in Jordan, Ont., this chicken is cooked over charcoal for a subtle smoky flavour. I still loved it made on my gas barbecue.

Chatelaine herb tip

Instead of fresh herbs, you can use dried: 2 tablespoons (30 mL) dried leaf basil, 2 teaspoons (10 mL) dried parsley and 1 teaspoon (5 mL) each of dried leaf thyme and rosemary.