Apple Cider Vinegar Chicken
Easy apple cider vinegar chicken features a sweet and tangy marinade, perfect for juicy oven-baked or air fryer chicken thighs. Great for meal prep and family dinners!
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This recipe has been my go-to chicken marinade for over a decade. When I serve it to guests, I always get asked for the recipe. The secret is in the sauce — a combination of sweet, tangy, salty, and savory hits every note just right. With just a handful of pantry staples and a bit of patience, you’ll have a juicy, flavor-packed chicken dinner that tastes like it came from a gourmet kitchen.
Ingredient and tools you will need
The star of the show here is apple cider vinegar. Known for its bright acidity and subtle fruitiness, it acts as both a meat tenderizer and flavor booster. When paired with brown sugar, you get that perfect balance of sweet and savory. To make this recipe, you will need:
- 1 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons salt
- 1/4 cup vegetable or canola oil
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon red pepper flakes, optional – for more heat.
- 2 pounds bone-in skin on chicken thighs
- Small saucepan
- Gallon freezer bag or large bowl – for marinating the chicken.
- Medium sheet pan or large baking dish
- Baking rack, optional – I like to use a baking rack inside a sheet pan to lift the chicken up and allow more air flow so the skin gets nice and crisp.
How to make apple cider vinegar chicken
Mix the marinade:
In a small saucepan, combine the vinegar, sugar, salt, oil, and pepper. Simmer it gently over medium-low heat, stirring until the sugar dissolves. Then set it aside to cool completely—this step is crucial so you don’t accidentally start cooking the chicken too soon.Marinate the chicken:
Place your chicken thighs in a large freezer bag or bowl and pour the cooled marinade over the top. Seal the bag, give it a good shake to coat everything evenly, and let it rest in the fridge for at least four hours or up to eight hours. Flip the bag halfway through to keep all sides soaked in flavor.Bake:
Preheat your oven to 425°F. Line a baking pan with foil for easy cleanup, fit it with a wire rack, and give the rack a light coating of cooking spray. Drain the chicken, discard the marinade, and arrange the thighs in a single layer on the rack. Bake for 30–45 minutes, until the internal temp of the chicken hits 160°F on a meat thermometer and the skin is crisp.Rest and serve:
Once done, let the chicken rest for 15 minutes. This allows the juices to redistribute so every bite is as juicy as it should be.
Storage, freezing and reheating instructions
Storage. Allow the cooked chicken thighs to cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 4 days.
Freezing. Freeze cooked chicken thighs in a freezer-safe container or heavy-duty zip-top bag. Freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
You can also freeze uncooked chicken in the marinade—it’s a great way to meal prep and infuse flavor while saving time later. Make sure the marinade is completely cooled to prevent any food safety issues. Place the raw chicken and the marinade in a freezer-safe zip-top bag or airtight container. Seal tightly, pressing out as much air as possible. You can freeze the marinated chicken for up three months. Thaw the bag overnight in the refrigerator. Do not refreeze raw chicken once it has been thawed. Once thawed, cook the chicken as instructed in the recipe.
Reheating. Preheat the oven to 375°F. Place the chicken on a baking sheet lined with foil or parchment paper. Cover loosely with foil to prevent the chicken from drying out. Reheat the chicken for 15–20 minutes, removing the foil for the last 5 minutes to re-crisp the skin.
To reheat in an airfryer, preheat the air fryer to 350°F. Place the chicken in a single layer in the air fryer basket. Reheat for 5–7 minutes, or until warmed through and skin is crisp.
Frequently asked questions
Yes, you can! Boneless, skinless cuts will cook faster and won’t have the same crispy skin, but they’ll still soak up the marinade beautifully. Reduce the baking time to 20–30 minutes depending on thickness, and check for an internal temperature of 160°F. Chicken legs (drumsticks) can be baked at 425°F for 35–45 minutes, similar to thighs.
For chicken tenderloins, you’ll need to adjust both the marinating and cooking times. Because tenderloins are thin and delicate, marinate them for no more than 1–2 hours. Any longer and the acid in the vinegar can start to “cook” the meat, making it mushy. Bake at 425°F for 15–20 minutes, or until the internal temperature reaches 160–165°F. You can also pan-sear or grill them for 3–4 minutes per side.
No. While 4-8 hours gives the deepest flavor, even 1–2 hours of marinating will enhance the taste. Just make sure the marinade is fully cooled before adding it to the chicken.
It’s pleasantly tangy but not overpowering. The brown sugar and oil balance the acidity, leaving a sweet-and-sour glaze that’s rich and savory rather than sharp.
Definitely! After marinating, grill the chicken over medium heat for 8-10 minutes per side (covered) or until it reaches 160°F. Finish with a quick sear for crispy skin if desired.
No—for food safety, discard the marinade after it’s been in contact with raw chicken. If you’d like to use it as a glaze or sauce, boil it for at least 5 minutes to kill any bacteria first.
I don’t recommend it for this recipe. Apple cider and apple cider vinegar are very different—apple cider is sweet and mild, while apple cider vinegar is acidic and tangy, which is essential for tenderizing the chicken and giving it that signature flavor. Substituting apple cider will result in a much sweeter, less punchy dish and won’t achieve the same balance or crispiness. If you’re looking for a milder option, consider mixing half apple cider vinegar and half apple juice—but be aware it will still alter the final taste and texture.
Yes! The air fryer works beautifully for this recipe—especially for getting crispy skin without cranking up the oven. Preheat the air fryer to 375°F. Arrange the chicken thighs (or legs) in a single layer, skin side up. Don’t overcrowd—cook in batches if needed. Cook for 22–28 minutes, flipping halfway through. The chicken is done when it reaches an internal temp of 160°F and the skin is golden and crisp. Let it rest for 5–10 minutes before serving. For boneless cuts like tenderloins, reduce cook time to about 10–12 minutes total.
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Apple Cider Vinegar Chicken
Ingredients
- 1 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons salt
- 1/4 cup vegetable or canola oil
- 1 1/2 teaspoons ground black pepper
- 2 pounds bone-in skin on chicken thighs
Instructions
- In a medium saucepan, combine the vinegar, sugar, salt, oil, and ground black pepper.
- Bring the mixture to a simmer over medium-low heat. Stir until the sugar is dissolved. Set the saucepan aside and let the marinade cool completely.
- Transfer the chicken thighs to a large freezer bag.
- Pour the cooled marinade over the top. Seal the bag and shake gently to coat the chicken pieces.
- Marinate the chicken for up to eight hours, turning the bag halfway through to ensure all the pieces are evenly submerged in the marinade.
- Preheat the oven to 425 degrees. Line a pan with foil and fit it with a baking rack and spray it with cooking spray.
- Drain and discard the marinade. Arrange the chicken on the rack.
- Bake for 30-45 mintues until the internal temperature of the chicken reaches 160 degrees F and the skin is crisp and golden.
- Let the chicken thighs rest for 15 minutes before serving.
I can’t wait for you to try this chicken! Every time I make it, it turns out incredibly flavorful, juicy, and perfectly crisp on the outside. The balance of tangy and sweet is spot on, and it is so easy to make.