Vinegar Chicken
This is one of those recipes that sounds almost too simple to be as good as it is.
The chicken gets a quick soak in straight white vinegar and plenty of salt, then bakes until tender before getting finished on the grill. The vinegar gives it this tangy, savory flavor while the grill gets the skin exactly where you want it: golden and crispy.
Ingredients
3–4 lbs bone-in, skin-on chicken thighs and/or drumsticks
Distilled white vinegar, enough to mostly cover the chicken, about 3–4 cups
¼–½ cup kosher salt*
Directions
Place the chicken in a large bowl or shallow dish. Pour in enough white vinegar to mostly cover the chicken.
Add the salt and give everything a good stir to help dissolve it. Cover and let the chicken marinate in the refrigerator for about 30 minutes.
Preheat the oven to 400°F. Remove the chicken from the vinegar mixture and discard the marinade. Arrange the chicken skin-side up on a baking sheet or in a baking dish.
Bake for about 40–45 minutes, or until the chicken is nearly cooked through.
Transfer the chicken to a preheated grill and cook for a few minutes per side, watching it closely, until the skin is browned and crispy and the chicken reaches an internal temperature of at least 165°F.
Let it rest for a few minutes, then serve hot.
A little note: Yes, straight vinegar. Yes, that much salt. Trust the process. The chicken only marinates for about 30 minutes, and most of that salty vinegar gets discarded before cooking.