Tangy Red Grilled Chicken
Chicken quarters are marinated in apple cider vinegar for several hours, then grilled, basted with a tangy mixture of steak sauce and Russian dressing.
4 broiler-fryer chicken quarters
2 cups apple cider vinegar
1/2 cup bottled steak sauce
2 tablespoons prepared Russian dressing
1 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper
- In medium bowl, place chicken and pour vinegar over all. Cover and marinate in refrigerator at least 4 hours or preferably overnight.
- In small bowl, mix steak sauce and Russian dressing.
- Pour off and discard vinegar; sprinkle chicken with garlic salt and pepper.
- Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with sauce every 7 minutes, about 45 minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.