Vinegar Spiced Chicken (Print version)
Tangy chicken infused with bold spices and a punchy vinegar marinade, perfect for zesty, flavorful meals.
# What you'll need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
→ Marinade
02 - ½ cup apple cider vinegar
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 1 tbsp brown sugar
06 - 1 tbsp gluten-free soy sauce
07 - 1 tsp smoked paprika
08 - ½ tsp ground cumin
09 - ½ tsp ground coriander
10 - ½ tsp chili flakes (optional)
11 - 1 tsp salt
12 - ½ tsp ground black pepper
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges (optional)
# How to make it:
01 - Whisk apple cider vinegar, olive oil, garlic, brown sugar, soy sauce, smoked paprika, cumin, coriander, chili flakes, salt, and pepper in a large bowl.
02 - Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for a minimum of 1 hour (optional but recommended).
03 - Set the oven to 400°F (200°C). Remove chicken from marinade, reserving the marinade for later use.
04 - Heat an oven-safe skillet over medium-high heat. Sear chicken thighs skin side down for 4 to 5 minutes until golden brown, then flip and cook the opposite side for 2 minutes.
05 - Pour the reserved marinade over the chicken. Transfer the skillet to the oven and roast for 25 to 30 minutes, basting once or twice, until cooked through and juices run clear.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert suggestions:
01 -
- The chicken comes out impossibly tender with crispy skin and a glaze that tastes like it took hours but didn't.
- One bowl, one pan, and you've got dinner that feels fancy but tastes like comfort.
- The vinegar cuts through richness in a way that makes you want another bite before you've finished the first.
02 -
- Don't skip the searing step—it's what separates crispy skin from soggy skin, and that matters more than you think.
- The vinegar mellows dramatically during cooking, so what tastes sharp in the marinade becomes balanced and complex in the finished dish.
03 -
- Pat the chicken dry before marinating if you want crackling skin—moisture is the enemy of crispiness.
- Baste with the pan juices instead of just oil, and you're essentially building a glaze that tastes like the best part of the whole dish.