About this recipe:This ultra-moist barbecued chicken recipe is delicious. Vinegar, garlic salt, Worcestershire sauce and hot sauce are mixed together, to create a spicy and tangy marinade. Serve with salad and crusty bread.
150ml white wine vinegar
1 tablespoon freshly ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons melted margarine
4 (285g) bone-in chicken breast fillets
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Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal and shake to coat. Place in refrigerator to marinate at least 4 hours.
Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
Cook on preheated barbecue until no longer pink in the centre; about 10 minutes per side.
Alternative cooking methods
The chicken breasts can also be cooked under the grill.