Simple Grilled Chicken
This simple grilled chicken is brushed with a tangy vinegar and oil mixture that keeps it juicy and flavorful on the grill. It’s quick to prepare, works with any chicken parts, and is perfect for weeknight dinners, casual cookouts, or even packed up for a picnic.
This simple grilled chicken proves you don’t need a long ingredient list to make something delicious. A quick seasoning of salt, pepper, and garlic powder, along with a tangy vinegar and oil basting sauce, keeps the chicken juicy and flavorful on the grill.
You can use any chicken parts you like—legs, thighs, breasts, or even a whole chicken cut into pieces. Serve it hot off the grill with barbecue sauce, a sweet-and-sour sauce, or simply as is, accompanied by fresh summer sides. It’s an easy, go-to recipe for weeknight dinners, a summer picnic in the park, or casual cookouts.
❤️ Why You’ll Love This Grilled Chicken
Quick and easy. Minimal prep and pantry ingredients make it weeknight-friendly.
Juicy and flavorful. The vinegar and oil mixture keeps the chicken moist while grilling.
Versatile. Works with any chicken parts you have on hand.
Perfect for pairing. Goes with barbecue sauce, sweet-and-sour sauce, or fresh summer salads.
How to Make Simple Grilled Chicken
- Preheat your grill for both high and medium heat zones, depending on whether you’re using a gas or charcoal grill.
- Season the chicken pieces generously with salt, pepper, and garlic powder.
- Mix the basting sauce by combining water, vinegar, oil, and a pinch of crushed red pepper.
- Sear the chicken quickly over high heat to get a good char, then move it to medium heat.
- Brush the chicken with the basting sauce, close the lid, and continue cooking, turning and basting every 10 minutes, until the chicken is cooked through and juicy.
Recipe Variations
- Add fresh herbs. Stir chopped rosemary or thyme into the basting sauce for an extra flavor boost.
- Make it spicy. Add more crushed red pepper flakes or a splash of hot sauce.
- Swap the vinegar. Try white wine vinegar or lemon juice for a slightly different tang.
- Use boneless chicken. Boneless, skinless thighs or breasts will cook faster; adjust the cooking time.
- Glaze at the end. Brush with barbecue sauce during the last few minutes for a sticky, sweet finish.
How to Serve Grilled Chicken
- Serve it hot off the grill with barbecue sauce or your favorite dipping sauce.
- Pair with fresh corn on the cob, a crisp green salad, or colorful coleslaw for a summer meal.
- Slice the grilled chicken and use it in a Caesar salad, wraps, or grain bowls.
- Chop leftovers and toss them into pasta, fried rice, or a quick stir-fry.
- Make ahead by marinating or seasoning the chicken in advance for easy grilling.
How to Store Simple Grilled Chicken
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze? Yes—freeze cooked chicken for up to 2 months. Thaw in the refrigerator overnight before reheating.
To reheat. Warm gently in the oven at 325°F or slice and reheat in a skillet with a splash of broth.
Simple Grilled Chicken
Juicy grilled chicken brushed with a simple vinegar and oil basting sauce for rich flavor. Serve it hot off the grill with barbecue sauce or sweet-and-sour sauce, or let it cool for an easy, crowd-pleasing option for picnics.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Chicken, BBQ and Grilling
- Method: Grill
Ingredients
- 3 1/2 to 4 pounds chicken parts, quarters, or halves
- kosher salt and freshly ground black pepper
- garlic powder
- 1/4 cup water
- 1/3 cup cider vinegar
- 3 tablespoons peanut oil or a neutral vegetable oil
- 1/2 teaspoon crushed red pepper flakes or a dash of cayenne
Instructions
Heat the grill. Heat a gas grill for high direct heat, about 450°F. If you are using a charcoal grill, prepare one side for high heat and the other side for medium heat.
Prep the chicken pieces. Sprinkle the chicken pieces all over with salt, pepper, and garlic powder.
Make the sauce. In a small bowl or measuring cup, combine the water, vinegar, oil, and crushed red pepper.
Sear the chicken. Place the chicken pieces over high heat for 2 to 3 minutes on each side. Lower the heat to medium (gas grill), or about 350°F, or move the chicken to the lower heat side (charcoal grill). Brush the chicken pieces with some of the sauce.
Cook with the lid closed. Close the grill lid and cook for about 10 minutes.
Brush the chicken pieces. Open the lid and brush with more of the sauce. Turn the chicken over, close the lid, and continue cooking for an additional 10 minutes.
Continue cooking. Repeat brushing and turning 2 to 3 more times, or until the chicken tests done. The safe minimum temperature for chicken and other poultry is 165°F. Check in several places (not touching bone) with a reliable instant-read thermometer.
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 0.1 g
- Sodium: 78.7 mg
- Fat: 14.7 g
- Carbohydrates: 1.2 g
- Fiber: 0.3 g
- Protein: 38.5 g
