I am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen – my father, uncles, and grandfathers don aprons and feed the family as well. If Grandpa Charlie has a signature dish, it is grilled chicken. The oil and vinegar marinade is nothing particularly special but the method of re-basting during grilling creates a succulent crispy glazed skin. We cook this grilled chicken for family dinners and special occasions like birthday barbecues during the summer. Grandpa is always delighted when family, yours or mine, gathers around a table.
776 per serving
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 1/4 cup water
- 2 teaspoons salt
- 1/4 teaspoons cracked black pepper
- 1 tablespoons granulated white sugar
- 1 teaspoons sweet paprika
- 1 tablespoons dried minced onion
- 5 pounds bone-in, skin-on chicken, use your favorite cut or combination of cuts
Create the marinade
Combine all ingredients except bone-in chicken in a large (13x9 inch) glass pan. Stir together to combine.
Add chicken pieces to the pan and allow to marinate for 30 minutes to 6 hours. Place in refrigerator while marinating.
Grill and Baste Chicken
Heat a grill to moderate heat. Remove chicken from marinade pan and place the pieces on the grate. Use a pastry brush to brush on some of the remaining marinade. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees. Allow to rest 5 minutes before serving.