Salt and Vinegar Chicken

Salt and Vinegar Chicken

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DINNERSREADY 0

"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."
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Ingredients

2 h servings 418 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
  4. 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.

Footnotes

  • Note
  • 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.

Reviews

93
  1. 122 Ratings

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Most helpful positive review

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 lef...

Most helpful critical review

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 spi...

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 lef...

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 marina...

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.

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...

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 spi...

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 ...

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!

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...

This is the best, always leave in it marinade ALL day, better flavor. We use it on drumsticks all the time (kid friendly)!