This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2 hr

Salt and Vinegar Chicken

Read Reviews (77)

"This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish." — DINNERSREADY

Ingredients Edit and Save

Watch video tips and tricks

Exotic Pomegranate Chicken

How to Make Caramel Chicken

Prosciutto-Wrapped Stuffed Chicken Breasts

How to Make Chicken Cacciatore

Simple Whole Roasted Chicken

How to Make Chicken and Biscuits

Chicken Breasts with Balsamic Vinegar

Oven-Fried Chicken II

Oven-Fried Chicken III

Types of Cooking Oil

Types of Salt

All about Eggs

Original recipe makes 8 servings Change Servings

2 cups cider vinegar
1 cup vegetable oil
1 egg, lightly beaten

3 teaspoons salt
1 teaspoon poultry seasoning
8 boneless chicken thighs, with skin

Check All Add to Shopping List

Directions

In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 2 hrs

Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2007

I made this recipe last night and was thoroughly impressed! After reading previous reviews I added pepper and garlic to the marinade (and used red wine vinegar because that's all I had) and left bone in skin on chicken breasts marinating about 5 hours. I was so afraid during the day that I would be making pickled chicken but what a delicious recipe. I cooked the chicken on a rack and basted with the boiled marinade 3 times during cooking and the skin was crisp, the chicken very moist and tasty. Usually I find that whatever you do to chicken tastes good on the outside but the chicken under the skin just tastes boring and plain, but this was so juicy and flavorful (and not strong or vinegary at all). This is the best recipe I have ever used on this cut of chicken, and will be a staple in my house from now on. Thank you!!

—MomWhoCooks

See full review »

Most Helpful Critical Review

Aug 09, 2005

After reading the reviews I was very intriged with this recipe. It didn't live up to my expecations. I marinated for two hours and I still found the chicken boring even after adding my own spices.(garlic and pepper). The reason that I even gave the recipe a three is because of the sauce or should I say the potential of the sauce. Instead of discarding the marinade I drained it and removed the oil from the top. then boiled it for a min to make sure it didn't still have bacteria because the chicken at this point is still not cooked. I added a couple of cups of chicken broth. Thickened it just slightly with flour. Grated 3 cloves of garlic and added it in along with a teaspoon of chocken stock mix. It turned out like a jus. I ended up tearing the chicken up and eating it with my rice and smothered with the sauce. Yummy.

—KIMI4

See full review »

99 Ratings

Jul 11, 2005

Hubby and kids absolutely LOVE salt and vinegar chips and because I thought this recipe sounded like such a kick, I decided to give it a whirl. It was great and not overpowering at all. I marinated for about two and a half hours but did not add the suggested marinade to my roasting pan. Actually, I put the chicken on a rack so it could crisp up all over and just basted every now and then. I also topped the chicken with my usual garlic and onion powders, salt and pepper and a bit of italian seasoning. Rave reviews "Dinnersready" and thanks so much!

—LINDA MCLEAN

See full review »

Jul 25, 2006

I've made this dish several times. For me, marinading two days was the way to go. I also strongly prefer bone-in thighs for this recipe.

—Corvo

See full review »

Jan 25, 2011

Great! I read several negative reviews and I think too many people rely ONLY on teh cooks instructions and dont add personal touches of their own. Well, I made this last night for my fella and I. I used 1.5 cups apple cider vinegar and half cup italian dressing (as another suggested), used the 3 teaspoons salt BUT also added 1 teasppoon garlic salt. Also, used Emerill's poultry seasoning - 1 tablespoon. I used chicken breasts -- delicious. They didnt get crunchy but they were SOOOO moist and flavorful (I like vinegar). Marinated for 1.5 hours. And served over white rice where I could ladel some of the oven cooked marinade over. If you like vinegar, this is a keeper. Thank you for posting!

—LovelyDove

See full review »

Jan 03, 2011

My daughter loved this chicken! She said after her favorite lemon baked chicken - this is her favorite and she definitely wants me to make it again. Most of the time we have a recipe and move on to another version.... but I think this one will stick around for awhile!

—Hick Chick

See full review »

Nov 09, 2010

Turned out very good! I substituted red wine vinegar and olive oil because that's what I had on hand. Served it on rice and my husband loved it!

—Reesa83

See full review »

Sep 15, 2010

I recommend that you only do half of the cider vinegar and half italian dressing and keep the rest the same. It still has a tang to it. If I used all cider vinegar I think it would have been too much. Overall it was tasty. (p.s. I added garlic powder and pepper like others)

—Chicken143

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cardamom Chicken with Salt and Pepper Crust

Granny's Vinegar Chicken

Cider Vinegar Chicken

Vinegar Chicken

Michael's Chicken

Lemon Mustard Chicken

Mystery Prize Chicken

Bev's Orange Chicken

Marinated Peanut Chicken A La Laura

Chicken In Sour Cream

ADVERTISE WITH US

Nutrition

Calories
418 kcal
21%

Carbohydrates
0.7 g
< 1%

Cholesterol
85 mg
28%

Fat
37.6 g
58%

Fiber
0 g
< 1%

Protein
16.6 g
33%

Sodium
937 mg
37%

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

Nutritional Information

Salt and Vinegar Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 418
Calories from Fat: 339

% Daily Value *
Total Fat 37.6g 58 %
Saturated Fat 7.2g 36 %
Cholesterol 85mg 28 %
Sodium 937mg 37 %
Potassium 193mg 5 %
Total Carbohydrates 0.7g < 1 %
Dietary Fiber 0g < 1 %
Protein 16.6g 33 %
Sugars 0.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 12 %
Thiamin 5 %
Niacin 55 %
Vitamin B6 13 %
Magnesium 6 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.