Kentucky Grilled Chicken

I saw this posted on Heidi's blog (Tried-and-True Cooking with Heidi) and love that she always has a way of posting recipes for ingredients that just so happen to be on sale :) My one regret with making this recipe was that I didn't allow it to marinate longer--it was only in the refrigerator for about 3-3 1/2 hours, but I would like to try it again soon and leave it overnight. The chicken was unbelievably moist and had wonderful flavor...I can only imagine how much better it would have been if I had remembered to get it going earlier in the day!

I would very much suggest checking out Heidi's blog for any of you who haven't already and I would also highly recommend looking at Krista's blog, as that's where the recipe is originally from. I'm constantly looking at new blogs (especially when other bloggers post links) and was very excited to "meet" Krista. It turns out that she and I have a lot in common...we both grew up in Indiana, both got married in June 2003 and both have two small children--small world! Enjoy this chicken...it's sure to please!

Kentucky Grilled Chicken

1 cup cider vinegar
1/2 cup canola oil
5 tsp Worcestershire sauce
4 tsp hot sauce
2 tsp salt
6 split chicken breasts (it would probably be great with legs or thighs, too!)

Directions:

Combine first 5 ingredients to make marinade. Place 1 cup of marinade into large ziploc bag and add chicken. Swish around to coat chicken and let refrigerate at least 4 hours. Reserve remaining marinade for basting. Spray grill with cooking spray. Cook chicken over indirect heat for 20 minutes. Turn and grill 20-30 more minutes or until juices run clear. Baste occasionally with reserved marinade.

Source: Tried-and-True Cooking with Heidi, originally from Krista's Kitchen