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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken thighs in a shallow baking dish. Pour vinegar over, cover and let marinate overnight.

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  • 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.

  • 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.

  • Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.

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.

Nutrition Facts

250 calories; protein 17.6g 35% DV; carbohydrates 9.7g 3% DV; fat 15g 23% DV; cholesterol 79mg 26% DV; sodium 234.8mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2004
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! Read More
(16)

Most helpful critical review

Rating: 2 stars
01/23/2006
Chicken came out soggy. It was very zingy and had interesting flavor but overall I wasn't thrilled with it. Read More
(11)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/02/2004
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! Read More
(16)
Rating: 3 stars
09/25/2003
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. Read More
(11)
Rating: 2 stars
01/23/2006
Chicken came out soggy. It was very zingy and had interesting flavor but overall I wasn't thrilled with it. Read More
(11)
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Rating: 4 stars
03/04/2004
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. Read More
(9)
Rating: 3 stars
02/28/2007
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 Read More
(9)
Rating: 4 stars
11/30/2011
I BBQ them rather than fry and bake and they come out perfect every time! Read More
(4)
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Rating: 5 stars
11/04/2013
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 pot....I skip the vinegar...its great with low heat jalapenos too.... Read More
(3)
Rating: 5 stars
03/17/2019
Fabulous flavor! Granny must have been from the southwest as this tastes like home. Next time I make this I'll add a few quartered tomatillos to boost the flavor of home a bit more. Excellent recipe! Read More