2/9/21

Grilled Chicken with Basting Sauce - using red wine vinegar and red pepper

Another grilled chicken recipe!  So, again, I'm going through draft files and trying to clean up some of the clutter.  Apparently I put this one in my files over 5 years ago!  I honestly don't recall if I've made it or not.  Many times I make the recipe, but if I don't take a photo at the time (because you all know this is NOT a 'food photo blog' for pete's sake, LOL) then sometimes I just keep the recipe unpublished until I can grab a photo on my cellphone to post with it.

So... in order to get more draft files out of draft and into publish where I and my family can find them faster, here is another grilled chicken basting sauce.  This one however, is good use on chicken BREASTS.  Whereas my previous and most recipe posting (the fair-like chicken marinade) is really only good on the thighs/legs of dark meat.


Grilled Chicken with Basting Sauce

8 bone-in chicken breasts halves
1/4 c butter
1/2 t dried crushed red pepper
2 T red wine vinegar
1/2 t coarsely ground black pepper
2 T Worcestershire sauce
1 T sugar
1 t salt
1-1/2 t lemon juice
1 garlic clove, minced

In a saucepan, combine butter, red pepper, vinegar, black pepper, worcestershire sauce, sugar, salt and lemon juice.  Heat, stirring occasionally, until the butter melts and everything is blended.  Season chicken with salt and pepper, and grill about 15 minutes before starting to baste every 5-10 minutes, while keeping the grill lid down in between bastings.  Continue to turn and baste until the chicken is done - about 35-40 minutes total for thick breast halves.  Smaller might not take as long.

 

 

 

 

 

 

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