Cider Vinegar Chicken Recipe -
Cider Vinegar Chicken Recipe

Cider Vinegar Chicken

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"Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2004

This is a very good recipe my grandmother used to make a variation of this. Instead of using boneless chicken breast, which tend to dry out easily, I use a whole chicken cut into pieces, I cut the vinegar with about 1/4 cup to 1/3 cup water, add about 1tbs of crushed red pepper flakes and put in a slow cooker to cook all day while I am at work. All that's left to do when you get home is make some rice and whatever veggies you might like. Talk about something good.

Most Helpful Critical Review
Mar 17, 2003

The apple cider vinegar tangyness was overwhelming at times. I tried this recipe because I didn't want to have to make a trip to the grocery store, but after trying it I wished I had.

May 04, 2009

OhmiGAWD. This recipe was a complete shock (a positive one!). After reading the reviews, I didn't expect this to turn out so well, but the taste of the, mindblowing. I LOVED this dish, and I will definitely be making this again and again. The sauce is fantastic over potatoes.

Dec 22, 2003


Mar 31, 2009

i used balsamic vinegar with one tablespoon of garlic powder....WOW

Jun 23, 2005

Good recipe. I did NOT find it too tangy at all - the vinegar ends up blending with all of the juice/liquid let off by the chicken. Could use a little perking up - next time I will add crushed garlic, maybe seasoning salt/celery salt, pepper, paprika.

Apr 25, 2005

Overdid the garlic a bit, because I misread the recipe to be for 4 half breasts. Also overdid the vinegar. As I was making it, I realized that the housemate really dislikes vinegar, so I cut the tang with a drizzle of honey on each breast. Despite being overly generous with the ingredients, the hubby loved it; the vinegar hating housemate will eat it if I make it again, which is actually high praise for something made with vinegar. I'd pay closer attention to amounts next time; definitely step back on the garlic, which I had doubled for 7 half breasts. It did create a lovely, tender chicken, and the honey did take some of the sharpness out if you have someone in your house not overly fond of vinegar.

Oct 25, 2005

For the ease and speed of preparation, I gave this 4 stars. I'd say the taste is more tangy than puckery (similar to salt and vinegar potato chips tanginess). I used legs and thighs so I cooked it about 45-50 minutes and it was still very moist. I also like the low calorie count but I agree the meal is a bit bland and lacking in color if you don't beef up the side dishes. We had sauteed spinach and portobello mushrooms, cranberry sauce, and steamed white rice (I also drizzled some of the juice from the chicken on my rice). My three kiddies and hubby liked too, so I'll be making this again. Thanks for the recipe.


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 0.9 g
  • < 1%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 1571 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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