Make Family Dinners Better with This Tangy Apple Cider Vinegar Chicken Recipe

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity while being fresher, and white vinegar is more cost-effective.

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🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a similar sweetness with a unique flavor, while sugar is a more economical option.

In a medium saucepan, combine 14 cup of brown sugar, 2 tbsp of salt, 1 and 1/2 teaspoon of ground black pepper, half a cup of vegetable oil or canola oil, and 1 cup of apple cider vinegar.

Simmer the marinade gently over medium heat, stirring frequently until the sugar dissolves.

Set the marinade aside to cool completely.

Transfer 2 lbs of bone-in skin-on chicken thighs to a large plastic freezer bag.

Pour the marinade over the chicken in the bag.

Seal the bag and gently toss the chicken pieces to coat them in the marinade.

Marinate the chicken in the refrigerator for at least 4 hours or up to 8 hours, flipping the bag halfway through.

Preheat the oven to 425°F.

Line a baking pan with foil for easy cleanup and fit it with a wire rack, coating it lightly with cooking spray.

Drain the chicken and discard the marinade.

Arrange the chicken thighs on the wire rack.

Bake for 30 to 45 minutes until the internal temperature hits 160°F and the skin is crisp.

Let the chicken rest for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens