Grilled Tangy Chicken Recipe

  • on April 25, 2017
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Grilled Tangy Chicken Recipe

Grilled Tangy Chicken Recipe

Grilled Tangy Chicken Recipe

Grilled Tangy Chicken Recipe

Add a delicious change of taste to the routine chicken recipes with this Grilled tangy chicken. It distinguishes itself from other dishes with sweet and tangy combination of ingredients. Sauce used here smells quite pungent but gradually turns into a pleasant aroma while cooking. Sandwiches with this leftover chicken will make an excellent lunch next day. Try this recipe when you want something different than usual.

Recipe Info:

  • Servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 12 minutes


  • 4 boneless and skinless chicken breasts
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice
  • ½ teaspoon minced garlic
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoon ketchup

Rinse the chicken under running water; dry off excess with paper towels. Sprinkle black pepper all over the pieces.

In a large bowl mix 2 tablespoons Worcestershire sauce along with 2 tablespoons lime juice, ½ teaspoon minced garlic, 2 tablespoons olive oil, 1 tablespoon brown sugar, 2 tablespoon ketchup. Whisk until all the ingredients combines well into sauce. Taste it and adjust spices and its quantities to your requirements. Divide sauce into three portions; save the third for basting.

Add chicken to the two portions of marinade; toss to coat well; cover and refrigerate for 5-10 minutes. You can skip the marinating if you don’t have time.

Preheat the grill for medium; lightly coat the grate with oil.

Take the marinated chicken out of the refrigerator; Place on the hot grill; for best result grill over indirect heat; grill for 5 minutes undisturbed; flip the pieces once after 5 minutes; with the help of a brush baste the pieces with reserved sauce; continue cooking for 5-6 more minutes until chicken cooks through and juices run clear.

Remove from the grill; arrange them on a serving platter; garnish with thinly sliced fresh lime wedges. Serve hot over a bed of rice accompanied by roasted potatoes and green beans.

Notes & Tips:

  • You can use other parts of the chicken for this recipe.
  • Use skin-on chicken for crispier touch
  • Grilling time varies according to the thickness of the chicken.
  • Adjust spices and its quantities to your requirements.
  • If you cannot find Worcestershire sauce replace it with soy sauce.
  • Instead of lime juice you can use vinegar (apple cider or white wine).
  • To reduce the cooking time, flatten the chicken breasts with a meat mallet or use cutlets.
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