Salt and Vinegar Chicken

Salt and Vinegar Chicken

90 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h

“This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
  4. Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.

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Reviews (90)

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I made this recipe last night and was thoroughly impressed! After reading previous reviews I added pepper and garlic to the marinade (and used red wine vinegar because that's all I had) and left bone in skin on chicken breasts marinating about 5 hours. I was so afraid during the day that I would be making pickled chicken but what a delicious recipe. I cooked the chicken on a rack and basted with the boiled marinade 3 times during cooking and the skin was crisp, the chicken very moist and tasty. Usually I find that whatever you do to chicken tastes good on the outside but the chicken under the skin just tastes boring and plain, but this was so juicy and flavorful (and not strong or vinegary at all). This is the best recipe I have ever used on this cut of chicken, and will be a staple in my house from now on. Thank you!!



Hubby and kids absolutely LOVE salt and vinegar chips and because I thought this recipe sounded like such a kick, I decided to give it a whirl. It was great and not overpowering at all. I marinated for about two and a half hours but did not add the suggested marinade to my roasting pan. Actually, I put the chicken on a rack so it could crisp up all over and just basted every now and then. I also topped the chicken with my usual garlic and onion powders, salt and pepper and a bit of italian seasoning. Rave reviews "Dinnersready" and thanks so much!



I've made this dish several times. For me, marinading two days was the way to go. I also strongly prefer bone-in thighs for this recipe.

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Amount Per Serving (8 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 37.6 g
  • 58%
  • Carbs
  • 0.7 g
  • < 1%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 937 mg
  • 37%

Based on a 2,000 calorie diet



previous recipe:

Cardamom Chicken with Salt and Pepper Crust


next recipe:

Cider Vinegar Chicken