Tangy Red Grilled Chicken

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Senior Cook
Jun 16, 2002
Montana, USA
Tangy Red Grilled Chicken
Yield: 4 servings.

4 broiler-fryer chicken quarters
2 cups apple cider vinegar
1/2 cup bottled brown steak sauce
2 tablespoons prepared Russian dressing
1 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper

In medium bowl, place chicken and pour vinegar over all. Cover and marinate in refrigerator at least 4 hours or preferably overnight. In small bowl, mix steak sauce and Russian dressing. Pour off and discard vinegar; sprinkle chicken with garlic salt and pepper. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with sauce every 7 minutes, about 45 minutes or until fork can be inserted in chicken with ease.

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Per Serving: 309 Calories; 20g Fat (57.6% calories from fat); 21g
Protein; 13g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 1093mg Sodium. ++++ Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
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