Granny's Vinegar Chicken

Granny's Vinegar Chicken

7

"A vinegar jalapeno chicken recipe from the hills of North Carolina! This recipe is for thighs, but you can use breasts too."

Ingredients

9 h 20 m servings 250 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken thighs in a shallow baking dish. Pour vinegar over, cover and let marinate overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with flour, and season with salt and pepper to taste. Heat oil in a large heavy skillet over medium-high heat.
  3. Fry chicken in the hot oil until the outside is lightly crisp. Remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil. Add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. Cover the pan with foil.
  4. Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the 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

7
  1. 7 Ratings

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Most helpful

Hot Hot Hot! This was good. Next time I am going to skip the flour and frying and bake for one hour (baked 45 minutes and it is not long enough). I will sprinkle the chicken with paprika to g...

Most helpful critical

Chicken came out soggy. It was very zingy and had interesting flavor but overall I wasn't thrilled with it.

Hot Hot Hot! This was good. Next time I am going to skip the flour and frying and bake for one hour (baked 45 minutes and it is not long enough). I will sprinkle the chicken with paprika to g...

Chicken came out soggy. It was very zingy and had interesting flavor but overall I wasn't thrilled with it.

The meat was very tender but it was a little too "vinegarish" for us. It could have been my fault though. I only used 5 thighs and did not decrease the liquid amount. May try to play with this ...

I marinaded the chicken for about 18 hours, and was very surprised and disappointed by the lack of flavor. Husband like it because of the jalapenos, but I won't be making it again. Thanks anyway,

I love some "heat" in my entrees, and this recipe supplies it. The tang from the vinegar marinade mixed well with the jalapenos to create a heart 'n soul warming dish! Thanks Lynn.

I BBQ them rather than fry and bake, and they come out perfect every time!

This is my husbands grannys recipe....I have altered it....I dont fry....I season with salt pepper and garlic salt and throw a 12-16 oz jar of hot jalapenos over it cover and bake....or crock po...