Recipes Vinegar Chicken
Jim’s Own Vinegar Chicken
4 skinless, boneless chicken breasts
1 cup Jim’s Own Sauce Vinegar
A little extra sauce to brush on at end of grilling
Rinse chicken in cold water and pat dry with paper towels. Cut the chicken breasts in half lengthwise. Place chicken in a large bowl or a zip bag and add Jim’s Own Sauce. Allow the chicken to marinate in the refrigerator for at least 2 hrs or if you have longer overnight.
If Grilling Outside:
Thirty minutes before you are ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
Place the chicken fillets on the grill. Cover grill and cook for about 20 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 10 to 15 minutes. Cook to internal temp of 165 – 170 F. Brush the chicken with fresh Jim’s Own Sauce during the last 5 minutes of cooking.
If Cooking Inside:
Take the chicken out of the refrigerator and brush chicken with fresh Jim’s Own Sauce. Heat a little oil in the pan on the stove. Add the chicken to the pan and cook on medium heat for 7-10 minutes depending how thick the fillets then turn over and cook the other side another 7 – 10 minutes. Cook to internal temp of 165 – 170 F.
Remove chicken from the pan and keep warm. Add about 1/4 C Chicken Broth, 1/4 C Jim’s Own Sauce Vinegar and 1 TB Cornstarch. Heat over medium high heat, scraping pan to incorporate all the flavors left in the pan. Cook until sauce thickens and a beautiful glaze forms. Drizzle glaze over chicken, sprinkle with fresh parsley(optional) and serve.