On Saturday night we had dinner with some of our friends. I made Lexington Chicken. This is a recipe that my Daddy found in Southern Living. I still think its funny that he looks through Southern Living. He loves to find new recipes. Then he gives them to my Mom or I "in case we want to try them." I'm on to you Daddy.
This is Edward's Key Lime Pie, you may have to buy two if you are having guests. If you haven't tried it, you should.
Here is the recipe for Lexington Chicken. I also linked to it. I have found that I had to double the recipe for 8 chicken breasts.
Prep: 15 min., Chill: 2 hr., Grill: 40 min. Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.
2 cups cider vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup vegetable oil
3 tablespoons dried crushed red pepper
4 teaspoons salt
2 teaspoons pepper
(2 1/2- to 3-pound) cut-up whole chickens*
Stir together first 6 ingredients until blended. Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally. Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.
*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.
Makes 8 to 10 servings