Lexington-Style Grilled Chicken: A Taste of Carolina on Your Grill

The first time I tasted Lexington-style barbecue chicken, I was a wide-eyed kid at a family reunion in the North Carolina foothills. The air crackled with anticipation, the smoky scent of grilling chicken mingling with the sweet tang of vinegar. I remember sneaking a piece, the juicy, slightly spicy meat sending a jolt of flavor through me. From that moment, I was hooked. This recipe captures that essence, that perfectly balanced blend of vinegar, spice, and smoky goodness that defines Lexington barbecue. It’s more than just chicken; it’s a memory, a tradition, a taste of home.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Servings: 5
• Dietary Type: Gluten-Free

Ingredients

• 2 cups cider vinegar
• 1/4 cup dark brown sugar, firmly packed
• 2 tablespoons vegetable oil
• 3 tablespoons dry crushed red pepper
• 4 teaspoons salt
• 2 teaspoons pepper
• 5 lbs chicken thighs, skinless bone-in

Equipment Needed

• Large zip-top plastic freezer bags
• Grill

Instructions

1. In a large bowl, stir together the cider vinegar, dark brown sugar, vegetable oil, dry crushed red pepper, salt, and pepper until the sugar is dissolved and the mixture is well blended. This is your marinade.
2. Divide the vinegar mixture and the chicken thighs between two large zip-top plastic freezer bags. Ensure the chicken is fully submerged in the marinade.
3. Seal the bags tightly, removing as much air as possible.
4. Chill the bags in the refrigerator for a minimum of 2 hours and up to 8 hours. Turn the bags occasionally to ensure even marination. The longer it marinates, the more flavorful the chicken will be.
5. Preheat your grill to a temperature between 350° to 400°F (medium-high heat). Make sure the grates are clean to prevent sticking.
6. Remove the chicken thighs from the marinade, and discard the marinade. Important: Do not reuse the marinade, as it has been in contact with raw chicken.
7. Grill the chicken thighs, covered with the grill lid, for 35 to 40 minutes, or until they are cooked through. Turn the chicken occasionally to ensure even cooking and prevent burning.
8. To prevent the chicken from drying out, especially during the last part of the grilling process, consider turning off the two center burners on your grill for the last 15 minutes. This indirect heat will help the chicken cook more gently.
9. The chicken is done when it reaches an internal temperature of 165°F using a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone.
10. Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.

Expert Tips & Tricks

• Spice Level Adjustment: If you’re sensitive to spice, start with a smaller amount of crushed red pepper (1-2 tablespoons) and adjust to your taste. You can always add more after the chicken is cooked.
• Marinade Enhancement: For an even deeper flavor, add a clove of minced garlic or a teaspoon of smoked paprika to the marinade.
• Chicken Variation: While this recipe calls for skinless bone-in chicken thighs, you can also use bone-in chicken breasts. Adjust cooking time accordingly, ensuring the chicken is cooked through.
• Preventing Sticking: To prevent the chicken from sticking to the grill grates, lightly oil the grates before placing the chicken on them.
• Charcoal Grill Adaptation: If using a charcoal grill, arrange the coals to create a two-zone fire. This will allow you to move the chicken to the cooler side of the grill if it starts to burn.
• Make-Ahead Tip: The marinade can be made a day in advance and stored in the refrigerator. This will save you time on the day you plan to grill the chicken. Just add the chicken to the marinade the next day.

Serving & Storage Suggestions

Lexington-style grilled chicken is incredibly versatile. Serve it hot off the grill with classic Southern sides like coleslaw, hushpuppies, and baked beans. It’s also fantastic in sandwiches or salads.

For leftovers, store the cooked chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it (although this may make the skin slightly less crispy), bake it in the oven at 350°F until heated through, or grill it briefly. You can also shred the chicken and use it in tacos, salads, or wraps.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	673 kcal	–
Total Fat	47 g	72%
Saturated Fat	13 g	62%
Cholesterol	239 mg	79%
Sodium	1385 mg	57%
Total Carbohydrate	8 g	2%
Dietary Fiber	0 g	1%
Sugars	7 g	–
Protein	49 g	98%

Variations & Substitutions

• Spicy Variation: Add a pinch of cayenne pepper to the marinade for an extra kick.
• Sweet Variation: Increase the amount of brown sugar in the marinade for a sweeter flavor.
• Apple Cider Variation: Substitute half of the cider vinegar with apple cider for a slightly sweeter and fruitier flavor.
• Herbed Variation: Add fresh herbs like rosemary or thyme to the marinade for a more complex flavor profile.
• Chicken Cutlets: For faster cooking, use boneless, skinless chicken cutlets. Marinate for a shorter time (30 minutes to 1 hour) and grill for just a few minutes per side.

FAQs (Frequently Asked Questions)

Q: Why is this called “Lexington-style” chicken?

A: Lexington is a town in North Carolina famous for its barbecue, particularly its vinegar-based sauces and slow-cooked meats. This recipe captures the essence of that regional flavor profile.

Q: Can I use boneless, skinless chicken breasts instead of thighs?

A: Yes, but be aware that chicken breasts tend to dry out more easily. Reduce the cooking time and monitor the internal temperature closely to avoid overcooking.

Q: How long can I marinate the chicken?

A: You can marinate the chicken for a minimum of 2 hours and up to 8 hours. Marinating it overnight is not recommended as the vinegar can start to break down the chicken too much, resulting in a mushy texture.

Q: Can I bake this chicken in the oven instead of grilling?

A: Yes, you can bake the chicken in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C).

Q: What’s the best way to tell if the chicken is done?

A: The best way is to use a meat thermometer. Insert it into the thickest part of the thigh (or breast if you’re using breasts), being careful not to touch the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Final Thoughts

I hope this Lexington-style grilled chicken recipe brings a taste of the South to your table. The vibrant blend of vinegar, spice, and smoky flavor is sure to impress. Don’t hesitate to experiment with the variations and make it your own. If you give this recipe a try, please share your feedback and photos! This chicken pairs perfectly with a crisp, dry rosé or a refreshing glass of sweet tea. Happy grilling!