This chicken tastes just like the juicy, salty, slightly vinegary chicken you buy from the Ruritans or the Fire Department.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Chicken, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 6
Calories: 315kcal
Author: Lois Carter Crawford
Ingredients
6chicken legs or thighswith skin on
2 ½cupsapple cider vinegar
⅓cupsalt
⅓cupbrown sugaror more if you like it sweeter
Instructions
Preheat your grill to 500F degrees.
Mix the vinegar, salt and sugar until the salt and sugar disolve to make a brine.
Lay the chicken in a large bowl or dish, skin side down, and pour the brine over the chicken, completely covering it.
Let the chicken sit in the brine for 10 minutes.
Spray your grill cooking grate with oil to keep the chicken from sticking to it.
Remove the chicken from the brine and cook it on your grill using the indirect method (no heat directly under the meat) for 10 minutes a side until the juices run clear.