Semi-Spicy Grilled Chicken ( Kat )

Kathy Griffin

By
@bamagirl125

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!

Rating:
★★★★★ 2 votes
Comments:
Prep:
6 Hr
Cook:
20 Min
Method:
Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Note: 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.

Ingredients

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)

Step-By-Step

1Place 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.
2Grill 10-12 minutes per side on low-med or until chicken reaches an internal temp of 165.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Collection: Grilling Favorites