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Inn on the Twenty

Jordan, Ontario, Canada

Specialty Recipe

Cider Vinegar Grilled Chicken

The flavor of a charcoal grill adds so much to this dish, but a gas grill will work just fine. Adding the vinegar to the chicken while it's on the grill creates a fair bit of smoke, and the aroma will probably draw the attention of your neighbors.

Vinegar means "sour wine" and is very important in cooking, as it commonly used to balance the taste of a dish against salt or richness. Cider vinegar goes very nicely with chicken, but you may very well use balsamic, white wine, red wine, basic white, or raspberry vinegar -- any of these will work. Take advantage of the summer season and make your own flavored vinegars by steeping raspberry, basil, thyme, or mint in good-quality wine vinegar.

Ingredients
6 chicken breasts, on the bone
1/3 cup (80 mL) vegetable oil
1/2 cup (120 mL) chopped green onions
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) chopped fresh parsley
2 Tablespoons (30 mL) chopped fresh thyme
2 Tablespoons (30 mL) chopped fresh rosemary
Salt and pepper
1/2 cup (120 mL) cider vinegar

Preheat grill to medium-high heat. Toss chicken breasts with vegetable oil, green onion, herbs, and black pepper and marinate in the refrigerator for 1 to 4 hours. To grill, season chicken with salt and place breasts skin-side down on grill. Cover and cook for 15 minutes. Turn chicken and cook 10 to 15 minutes more (depending on the heat of your grill).

As chicken breasts start taking on color, about 2/3 through the cooking process, begin sprinkling them with vinegar. Continue to do so periodically until all the vinegar has been used.

Serves: 6

This recipe was published in Inn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).

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