I ran out of time, so I ended up baking this chicken in the marinade instead of grilling it. I'm not sure if that would have made any difference, but the vinegar taste was overpowering. I would recommend decreasing the amount of vinegar if you plan to prepare this recipe.

I used white vinegar and it was way too strong. I tried to cut it with several tablespoons of sugar (one at a time) but it wasn't enough. There were some good flavors there, maybe red wine or cider vinegar would work, or else I'd start with just 1 tbsp of vinegar and maybe cut the lemon as well.