Ingredients
1 whole chicken, cut into halves
¼ cup rice vinegar
2 tablespoons barbecue sauce
2 cloves garlic, crushed
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ cup barbecue sauce (for basting)
Instructions
- Prepare the Marinade: In a large bowl, whisk together rice vinegar, 2 tablespoons barbecue sauce, and crushed garlic.
- Marinate the Chicken: Place chicken halves in the marinade, turning to coat evenly. Cover and refrigerate for 1 hour.
- Preheat the Grill: Preheat your grill to medium-high heat and lightly oil the grate.
- Season the Chicken: Remove chicken from marinade and pat dry. Discard remaining marinade. Season chicken with salt, black pepper, paprika, onion powder, and cayenne pepper.
- Grill the Chicken: Place chicken skin-side down on grill. Grill for 3–4 minutes until grill marks appear. Flip chicken, close lid, and cook, basting with remaining barbecue sauce every 6 minutes, until internal temperature reaches 165°F (74°C), about 35 minutes.
Notes
Optional: Increase cayenne pepper or add a chopped jalapeño to the marinade for extra heat.
Add honey or brown sugar to the marinade for a sweeter flavor.
Incorporate fresh herbs like thyme or rosemary into the marinade for a more aromatic profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg