Cider Vinegar Chicken

Cider Vinegar Chicken

119 Reviews 2 Pics
Arthur Doughty
Recipe by  Arthur Doughty

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

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Adjust Servings

Original recipe yields 6 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 (119)

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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.



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.



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.

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Amount Per Serving (6 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 1571 mg
  • 63%

Based on a 2,000 calorie diet



previous recipe:

Easy Apple Cider Chicken


next recipe:

Bourbon Chicken