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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.
What You’ll Like About This Dish
Juicy results. The vinegar-and-oil baste keeps the chicken moist.
Simple method. Just season, grill, and brush.
Flexible. Works with any cut of chicken.
Great for picnics. Delicious warm or chilled.
Ingredient Notes
- Chicken pieces: Use quarters, halves, thighs, drumsticks, or bone-in breasts.
- Vinegar: Cider vinegar adds brightness and helps tenderize.
- Oil: Peanut oil is traditional and great for high heat; any neutral oil works.
- Seasonings: Garlic powder, salt, and pepper form a simple base.
- Red pepper flakes: Add mild heat; cayenne works too.
Steps to Make Simple Grilled Chicken
- Heat a gas grill to high or prepare a two-zone fire on a charcoal grill.
- Pat chicken dry and season generously with salt, pepper, and garlic powder.
- Mix the vinegar, water, oil, and red pepper flakes to make the basting sauce.
- Sear the chicken over high heat for a couple of minutes per side.
- Move to medium heat, brush with sauce, and close the lid.
- Cook 10 minutes, brush again, turn, and cook another 10 minutes.
- Continue brushing and turning until the chicken reaches 165°F.
- Rest briefly before serving.
Tips
- Start hot to get a good sear, then finish low for juicy chicken.
- Keep the lid closed as much as possible for even cooking.
- Use long tongs to avoid flare-ups when basting.
- Check several spots with a thermometer to ensure doneness.
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
Ingredients
- 3 ½ to 4 pounds chicken parts, quarters or halves
- Kosher salt and freshly ground black pepper, to taste
- Garlic powder, to taste
- ¼ cup water
- ⅓ cup apple cider vinegar
- 3 tbsp peanut oil, or a neutral vegetable oil
- ½ tsp crushed red pepper flakes
Recommended Equipment
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 flakes.3 1/2 to 4 pounds chicken parts | Kosher salt and freshly ground black pepper | Garlic powder | 1/4 cup water | 1/3 cup apple cider vinegar | 3 tbsp peanut oil | 1/2 tsp crushed red pepper flakes
- 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. Continue turning and brushing every 5 to 10 minutes until the chicken reaches 165°F. Check in several places (not touching bone) with a reliable instant-read thermometer.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
