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Granny's Vinegar Chicken

Granny's Vinegar Chicken

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    9 h 20 m
Lynn B

Lynn B

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RACHEL1070
13

RACHEL1070

5/2/2004

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 give it some color. We decided that another good way to serve this is like the "Pepperoncini Beef" from this site. After the chicken is cooked strip it off the bones, put the chicken and jalapenos on a hoagie roll, top with provolone cheese and broil until the cheese melts.- Tried a second time, halved the recipe, omitted the frying, sprinkled with paprika, and cooked for one hour. Great results!

Andrea Duncan
11

Andrea Duncan

1/23/2006

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

Kat
11

Kat

9/25/2003

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 one a little.

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