Homepage2_edited.jpg

Read Post Below

Salt and Vinegar Chicken Thighs


I'm always looking for ways to make chicken a bit more exciting... and having had salt n vinegar wings out at a few different restaurants, I wanted to try making a homemade version.

These turned out absolutely delicious! You can certainly make this marinade for wings, drumsticks, or even skin on chicken breast!


The key to getting the chicken really crispy is the added baking powder, so don't skip that step!


Ingredients:

4.5 pounds skin on chicken thighs (this was 8 pieces for me)

1-1/2 cups white vinegar

1 cup apple cider vinegar

1/8 cup pink Himalayan salt

3 tablespoons dried minced onion

1/4 cup garlic and herb seasoning

1 tablespoon granulated sugar substitute of your choice (I used Pyure)

1/4 cup water


Set Aside:

2 tablespoons baking powder


Directions

In a large glass bowl, combine your marinade ingredients. Reserve 1-1/4 cup aside and refrigerate for later use.

Rinse and pat dry your chicken thighs. Submerge the chicken thighs in the bowl of marinade, cover with saran wrap and refrigerate overnight and upwards to 24 hours for best flavor.

When you are ready to cook, preheat your oven to 375 degrees Fahrenheit.

Utilizing two gallon sized plastic food storage bags, pour 1 tablespoon of the baking powder into each.

Remove the chicken thighs from the marinade with tongs,being careful not to bring too much of the marinade with you. Add 4 thighs to each food storage bag, seal and shake very well to distribute the baking powder.

Line a baking pan with parchment paper for easy clean up. Top with a wire baking rack that has been sprayed with cooking spray. Place your chicken thighs on the wire rack and bake on the middle rack in your oven for 35 minutes.

Remove at 35 minutes, and using a spoon or barbecue brush, apply two coats of the reserved marinade to the chicken thighs.

I poured a little amount into a bowl, and re-dipped the brush into this bowl. This way I saved the extra from being cross contaminated.

Return to the oven and bake for an additional 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is nice and crispy


**Tip if the skin is starting to get too brown when you remove to apply the coat of marinade, cover loosely with a piece of foil**


**Tip- you can use the excess marinade as the base for a vinaigrette! (making sure that you did not cross contaminate the reserved portion) Add it into a food processor, and stream in 1/4 cup of olive oil. Taste test, you may want to add additional salt and more olive oil depending on your personal preference! I added in 2 tablespoons of fresh dill as well and it made an amazing dressing.



Serves 4 guests (2 thighs each)


Subscribe to My Newsletter