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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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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