pork , chicken , vinegar , carolina
Inspired by Carolina vinegar-and-pepper barbecue flavors, this tangy marinade gives chicken and pork a lively kick. A little brown sugar balances the vinegar without making the marinade overly sweet.
Ingredients
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1/4 cup neutral oil
- 1 tablespoon packed brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
Makes: approximately 1 cup, enough for about 2 pounds of chicken or pork · Prep Time: 5 min · Marinating Time: chicken or pork 1-4 hours
Directions
Whisk the vinegar, water, brown sugar, red pepper flakes, black pepper, garlic powder, and salt together until the sugar mostly dissolves.
Whisk in the oil. The mixture will separate as it stands, so stir again before using.
Place the chicken or pork in a food-safe resealable bag or covered glass container.
Add the marinade and turn to coat.
Refrigerate for 1-4 hours.
Remove the meat, let excess marinade drain off, and discard the used marinade.
Grill until cooked through, checking with a food thermometer.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
