Every family has that one recipe that becomes tradition. For us, it’s Uncle Chuck’s Grilled Chicken. Every Memorial Day and 4th of July, my brother fires up the grill and makes a big batch of this chicken for our family and friends. It’s simple, it’s delicious, and we all look forward to it every single year.
The best part? You only need chicken and four basic ingredients—vinegar, butter, water, and salt. That’s it! Nothing fancy, yet the flavor is out of this world. This chicken is juicy, tangy, and buttery with every bite.
While we love making this outdoors on a charcoal grill, you can also cook it on a gas grill or even in the oven. No matter which way you prepare it, you’ll get the same bold, unforgettable flavor.
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Why You’ll Love This Recipe
- Minimal Ingredients: Just five simple things you probably already have on hand.
- Versatile Cooking Methods: Works great over charcoal, gas, or baked in the oven.
- Feeds a Crowd: Easy to scale up for holidays, reunions, or backyard barbecues.
- Year-Round Flavor: It’s just as good in July as it is in December.
What Chicken Cuts Work Best?
You can grill just about any cut—drumsticks, thighs, breasts, or even chicken halves and quarters. It’s totally up to you.
Serving Suggestions
Nothing says picnic like this chicken alongside Gram’s Sweet-Tangy Potato Salad and my Macaroni Salad Recipe. Add baked beans or grilled corn on the cob, and you’ve got the perfect backyard feast!
Ingredients For Uncle Chuck’s Grilled Chicken
- Chicken pieces drumsticks, thighs, 1/2’s or quarters.
- apple cider vinegar or white vinegar
- water
- butter
- salt
How To Grill The Chicken
- Light your charcoal grill or preheat your gas grill or oven to medium-high heat.
- In a small saucepan, melt the butter over medium heat. Once melted, add the vinegar, water and salt to the saucepan and stir well to combine.
- Place the chicken pieces on the grill or in the oven and grill for about an hour flipping every 10 minutes.
- While the chicken is cooking, brush it with the vinegar and butter mixture using a basting brush. Make sure to coat both sides of the chicken.
- Continue cooking the chicken, brushing it with the vinegar and butter mixture every few minutes, until the internal temperature of Uncle Chuck’s Grilled Chicken reaches 165°F (74°C) and the chicken is fully cooked.
- Remove the chicken from the grill or oven and let it rest for a few minutes before serving.
- You can brush the chicken with additional sauce or serve it alongside as a dipping sauce.
Tips for Grilling Uncle Chuck’s Chicken
- Choose Charcoal for Bold Flavor: The smoky taste from charcoal gives this chicken its signature cookout flavor.
- Flip Frequently: Every 10 minutes keeps the chicken cooking evenly and prevents burning.
- Don’t Skimp on the Baste: The vinegar-butter mixture is the key—brush often for the juiciest, most flavorful chicken.
- Check Internal Temperature: Use a meat thermometer to ensure your chicken is perfectly cooked at 165°F.
- Let It Rest: Giving the chicken a few minutes off the heat helps lock in those juices before serving.
Storage Notes
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently in the oven or microwave. The flavor also holds up great when served cold for next-day lunches or picnic leftovers.
Uncle Chuck’s Grilled Chicken is a family tradition that proves simple ingredients make the best meals. Juicy chicken basted in a tangy vinegar-butter sauce and grilled to perfection—it’s the ultimate crowd-pleaser for holidays, cookouts, or weeknight dinners.
💡 Love this recipe? Check out more delicious ideas in my Grilling & Smoking Recipes category. You’ll find easy chicken recipes and smoky favorites that are perfect for your next cookout!
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Uncle Chuck’s Grilled Chicken
Equipment
- charcoal grill or gas grill or oven
- basting brush
- meat thermometer
Ingredients
Instructions
- Light your charcoal grill or preheat your gas grill or oven to medium heat
- In a small saucepan, melt the butter over medium heat. Once melted, add the vinegar, water and salt to the saucepan and stir well to combine.
- Place the chicken pieces on the grill or in the oven and baste all the chicken. Grill for about an hour flipping every 10 minutes and basting it with the vinegar and butter mixture using a basting brush. Make sure to coat both sides of the chicken. Continue cooking the chicken, brushing it with the vinegar and butter mixture every few minutes.
- Cook until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove the chicken from the grill or oven and let it rest for a few minutes before serving. You can brush the chicken with additional sauce or serve it alongside as a dipping sauce.