Tangy Barbecue flavored Grilled Chicken
Equipment
- Grill
Ingredients
- 3 pounds chicken breast sliced into thin strips
- ½ cup apple cider vinegar
- 2 teaspoons ground mustard
- 1 teaspoon onion power
- 1 teaspoon paprika
- ½ teaspoon celery seed
- 4-12 cloves garlic fresh or frozen but not jarred (measure with your heart)
- 2-3 tablespoons honey
- 1 tablespoon Worcestershire
- Salt and Pepper To taste (I used 1 teaspoon each)
Instructions
- Marinate the Chicken: In a large container or zip-top bag, combine all ingredients and mix well to coat. Refrigerate and marinate for at least 4 hours, ideally overnight. Avoid marinating longer than 24 hours — the vinegar can make the chicken too firm
- Grill: Preheat grill to medium-high heat (about 400°F). Grill chicken 4–7 minutes per side, depending on thickness.(We love it well-done with a little char — “perfectly charred,” as we call it — but you can cook yours to 165°F internal for juicier results.)
- Serve or Store: Let rest 5 minutes before slicing or serving. Use immediately, or store for meal prep in an airtight container for up to 5 days.
Notes
Storage: Fridge up to 5 days in sealed container and freezer up to 2 months (reheat in skillet or microwave)
Meal prep idea: Grill a double batch on Sunday — enjoy fresh on day one, then shred leftovers for wraps, salads, and quesadillas later in the week.
Tried this recipe?Let us know how it was!