semi-spicy grilled chicken (kat)

★★★★★ 2 Reviews
bamagirl125 avatar
By Kathy Griffin
from Oneonta, AL

I like spicy, Joe doesn't like so spicy, so I made this a semi-spicy, you can use whatever chicken pieces you want, I used thighs and de-boned them. This has a really good taste. Adjust the pepper to your taste. Hope you enjoy!

Blue Ribbon Recipe

The whole crew loved this juicy, flavorful chicken. This marinade really makes the chicken tender. It was slightly tangy and sweet with a little bit of spice... but not too overpowering. We let my chicken marinate overnight, probably 14-16 hours, so the marinade really permeated through the meat.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
prep time 6 Hr
cook time 20 Min
method Grill

Ingredients For semi-spicy grilled chicken (kat)

  • 8
    pieces chicken (I used thighs)
  • 1/2 c
    chili sauce
  • 1/4 c
    A-1 steak sauce
  • 3 Tbsp
    Worcestershire sauce
  • 1 tsp
    cayenne pepper
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    kosher salt
  • 1 tsp
    minced garlic
  • 1 tsp
    seasoned rice vinegar (optional)

How To Make semi-spicy grilled chicken (kat)

Test Kitchen Tips
We put the marinade in 2 bags and divided the chicken evenly to make sure everything was coated. We also grilled the thighs on a very low temp. It took 40-50 minutes (flipping every 10 minutes) for the meat to be done. But every grill and type of meat is different, so check accordingly.
  • 1
    Place chicken pieces in a gallon size Ziploc bag. Mix all sauces and spices together and pour over chicken. Close bag (squeeze out all air) and roll to coat chicken, place in fridge and let marinade for 6-24 hours.
  • 2
    Grill 10-12 minutes per side on low-med or until chicken reaches an internal temp of 165.

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