Recipes Ingredients Meat & Poultry Chicken Smoky Grilled Chicken with Sweet Vinegar Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2017 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Servings: 4 A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor. Ingredients 1 teaspoon smoked paprika 1 teaspoon dry mustard 1 teaspoon light-brown sugar ¼ teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 chicken (4 pounds), cut into 10 pieces (breasts halved crosswise) ¼ cup red-wine vinegar 1 tablespoon honey 1 thinly sliced red chile pepper Extra-virgin olive oil Directions Combine paprika, mustard, sugar, cayenne, 1 tablespoon salt, and 1/2 teaspoon black pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour. Separately, combine vinegar, honey, and chile. Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes. Uncover grill; transfer chicken to direct heat. Brush on vinegar sauce as pieces come off the grill, and serve it on the side. Rate it Print