I love salt. I love vinegar.
Last week, I had some Salt and Vinegar Chicken Wings and LOVED them.
So, since thighs were on sale this week, I decided to try my hand at them.
I adapted a recipe from All Recipes.
Really good! Great flavor, crispy skin.
House smells unbelievably good, too!
Lee
Salt and Vinegar Chicken Thighs
10 bone in, skin on, thighs
2 cups cider vinegar
1 cup canola oil
1 egg, beaten
3 teas. salt
1 teas. poultry seasoning
Beat the egg in a bowl and add the other ingredients to the bowl. Place chicken thighs something to marinate - I put them in a shallow roasting pan. Pour marinade over thighs and refrigerate at least overnight (I did mine for 36 hours). Turn chicken over two or three times.
Preheat oven to 375 degrees. Place thighs, skin side up, on foiled, rimmed baking sheet sprayed with Pam. Spray some Pam on thighs. Sprinkle a little salt and ground pepper on thighs. Bake for an hour and 15 minutes.
Last week, I had some Salt and Vinegar Chicken Wings and LOVED them.
So, since thighs were on sale this week, I decided to try my hand at them.
I adapted a recipe from All Recipes.
Really good! Great flavor, crispy skin.
House smells unbelievably good, too!
Lee
Salt and Vinegar Chicken Thighs
10 bone in, skin on, thighs
2 cups cider vinegar
1 cup canola oil
1 egg, beaten
3 teas. salt
1 teas. poultry seasoning
Beat the egg in a bowl and add the other ingredients to the bowl. Place chicken thighs something to marinate - I put them in a shallow roasting pan. Pour marinade over thighs and refrigerate at least overnight (I did mine for 36 hours). Turn chicken over two or three times.
Preheat oven to 375 degrees. Place thighs, skin side up, on foiled, rimmed baking sheet sprayed with Pam. Spray some Pam on thighs. Sprinkle a little salt and ground pepper on thighs. Bake for an hour and 15 minutes.