2 Cups cider vinegar
¼ Cup firmly packed dark brown sugar
¼ cup vegetable oil
3 Tbsp dried crushed red pepper (I re-read the recipe five times to make sure it wasn’t tsp)
4 tsp salt
2 tsp pepper
2 (2-1/2-3 pound) cut-up whole chickens (we used 6 boneless breasts)
Stir together first 6 ingredients until blended; place in zip-lock bag with chicken. Chill at least 2 hours, up to 8 hours, turning occasionally.
Grill chicken, covered with grill lid over medium high heat (350-400) 35 to 40 minutes or until done
Larry Elder, Charlotte, NC Southern Living, March 2005