Salt and Vinegar Chicken


This is a salt and vinegar chicken recipe that can be made in the oven or on a grill. It has a very salty, vinegary taste and a crispy outside. To make this on a grill, follow the recipe, but you may use a disposable foil pan instead of a baking dish.

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
1 hrs
Total Time:
2 hrs


  • 2 cups cider vinegar

  • 1 cup vegetable oil

  • 1 egg, lightly beaten

  • 3 teaspoons salt

  • 1 teaspoon poultry seasoning

  • 8 boneless chicken thighs, with skin


  1. Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.

  4. Bake chicken in the preheated oven for 30 minutes.

  5. Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


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 (per serving)

418 Calories
38g Fat
1g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 418
% Daily Value *
Total Fat 38g 48%
Saturated Fat 7g 36%
Cholesterol 82mg 27%
Sodium 937mg 41%
Total Carbohydrate 1g 0%
Total Sugars 0g
Protein 17g
Calcium 17mg 1%
Iron 1mg 7%
Potassium 193mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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