Vinegar Spiced Chicken (Print View)
A tangy chicken dish infused with bold spices and a punchy vinegar marinade for zesty flavor.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
→ Marinade
02 - 0.5 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 - 0.5 tsp ground cumin
09 - 0.5 tsp ground coriander
10 - 0.5 tsp chili flakes (optional)
11 - 1 tsp salt
12 - 0.5 tsp black pepper
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges (optional)
# Step-by-Step Directions:
01 - In a large bowl, whisk together apple cider vinegar, olive oil, minced garlic, brown sugar, soy sauce, smoked paprika, ground cumin, ground coriander, chili flakes, salt, and black pepper until well combined.
02 - Add chicken thighs to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 1 hour to develop flavor, optionally longer for best results.
03 - Preheat 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. Place chicken thighs skin side down and sear for 4 to 5 minutes until golden brown. Flip and sear the opposite side for 2 minutes.
05 - Pour the reserved marinade over the chicken in the skillet. Transfer to the oven and roast for 25 to 30 minutes, basting once or twice, until cooked through and juices run clear.
06 - Remove the skillet from the oven and let the chicken rest for 5 minutes. Sprinkle chopped parsley over the chicken and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- The skin crisps up golden while the meat stays impossibly tender and flavor-soaked underneath.
- It comes together in under an hour, marinade included, so weeknight dinners feel way less stressful.
- That sharp vinegar edge plays beautifully with warm spices, making every bite feel intentional and alive.
02 -
- Don't skip the searing step; that initial browning creates a flavor foundation that the vinegar marinade can build on instead of fighting against.
- The longer you can marinate the chicken, the more the flavors integrate, but even 20 minutes makes a real difference if you're in a rush.
03 -
- Pat your chicken dry before marinating if you're in a hurry; it helps the skin brown faster and more evenly in the skillet.
- If your pan sauce looks thin after roasting, remove the chicken and reduce it on the stovetop for a few minutes to concentrate the flavors and thicken slightly.