The acid in a vinegar - or lemon juice - applied to meat before cooking acts to soften and moisten it a little, as well as leaving a tartness. If it's a tablespoon or two for a whole chicken, you won't notice a lot of difference in flavour between red or white wine vinegar, cheaper balsamic, lemon juice or other fruit or rice vinegars. Even the white spirit vinegar will do in a pinch.
It depends what else is in the recipe, whether palm vinegar or Chinese black vinegar or a mixture of them or a mixture including lemon juice will be a better match for the general diner - and what will be best for whoever will eat your chicken might be another question again.
You can spend money on more and more complex or refined versions of any particular vinegar - there can be at least as much difference between cheap red wine vinegar and expensive or carefully home-made red wine vinegar, as between red and white wine vinegar, or even between generic wine vinegar and generic balsamic vinegar.
FYI lemon juice has an acid content between maybe 5-9%; most commercial vinegars are between 4.5% and 7%. Functionally they can substitute for each other; what taste will best suit is in the skilled judgment of the cook.
Edited by Blether, 02 September 2010 - 08:29 AM.