Succulent Grilled Garlic-Chili-Vinegar Chicken


As usual, for this time of year in the Pacific Northwest,
we've been teased with a few days of sparkling, warm,
clear weather interspersed among the chilly, damp ones.

Grilling always seems more enticing when the weather
turns warm, and we were gifted with one perfectly warm day

The grill was begging to be fired up, and there was
a chicken in the fridge.  But there was no time for a
leisurely marinade so I knew the basting ingredients
would have to be assertive in order to give that
chicken inviting flavor.

This baste works
to add delicious flavor to the grilled food in a fraction of the time.

Just salt and pepper the chicken halves or pieces
generously on all sides.

Mix the basting sauce in a small non-reactive container:

Apple cider vinegar
Crushed fresh garlic (I like lots)
Add as much or as little as you like of
the following: 
Sriracha Hot Chili Sauce 
Sambal Oelek Chili Paste
A splash or two of vegetable oil 
A couple of dashes of salt

It's one of my favorite simple basting sauces for the
grill (good on shrimp and beef as well.) You can
use chicken pieces instead of halves as I did.

The key to juicy succulent chicken from the grill is
to cook it over indirect heat*, slowly, while turning
and basting throughout the cooking time.

Place the chicken over indirect heat, brush it
frequently with basting sauce, while turning
chicken over several times while it cooks. 
Continue cooking until the skin of the chicken is beautifully
browned and meat reads about 160-165 degrees
(F) at the thickest part using an instant read thermometer.

This method is so simple, but the results are stellar
providing you cook the chicken rather slowly over indirect heat,
baste and turn frequently, and keep an eye on the grill to avoid 
flame flare ups.

*Indirect grilling directions from
BBQ/Grill expert Steven Raichlen:

Click HERE.

If you give this method a try, I hope you
love it too!

Come join us at Rattlebridge Farm
for Foodie Friday by clicking this link.

Happy weekend everyone.
Blessings ~ m. xo


  1. Looks fabulous. I am not the griller in my house, I have a fear of burning hair, but Scott was not a stellar griller until he got this exact lesson in a villa we were sharing in Tuscany.... fantastic moist chicken every time since~

    So are you smitten with your prime lavender?

  2. Mari, I knew this was your recipe the moment I saw the thumbnail photo. It looks gorgeous! LOL to Jain's comment about burning hair. I had an incident while tablescaping. :-) No cooking involved! So happy to see you at Foodie Friday! I'll share a link on Pinterest and will spotlight this post at the next FF. Please join us on April 11 for FF's 4th anniversary! Have a great weekend!

  3. Ton poulet a l'air succulent~
    So happy to see a post from you :)

  4. Looks right tasty :) We've grilled a couple times in the last few weeks. I think Spring is finally here!

  5. This looks absolutely delicious. I think I need to grill this weekend :-D

  6. This looks absolutely scrumptious. I am always in anticipation to see what you are making.

  7. This sounds delicious! I'm so glad grilling season is here.

  8. The chicken looks and sounds flavorful and delicious.

  9. Oh my gosh, you totally had me with the title of this post. And then the photo just took me over the edge---pinning, and craving!


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


 Subscribe in a reader...or

Enter your email address:

Delivered by FeedBurner