Grilled Chicken with Eastern NC Style BBQ Sauce
(serves 4)
2 cups apple cider vinegar
1 T chopped garlic
1 tsp crushed red pepper flakes
1 T hot sauce
1 T sugar
salt and freshly ground black pepper
4 boneless chicken breasts (can also use bone in but cooking time will be longer)
Heat grill. In a medium saucepan, combine the vinegar, garlic, red pepper, hot sauce, and sugar. Bring to a boil and then reduce heat. Simmer 15 minutes then remove from heat. Season to taste with salt and pepper. Allow to cool completely.
Transfer half of BBQ sauce to a gallon-sized sealable plastic bag and reserve remaining sauce. Add chicken to bag, seal, and shake to combine. Refrigerate for at least 2 hours and up to overnight. Remove chicken from the marinade. Discard bag with marinade. Grill chicken until nicely marked (about 4 minutes) and turn. Brush with reserved sauce and continue grilling until just cooked through about 4 more minutes.
Plate chicken and add more sauce if desired (or you can serve the sauce on the side).
