Apple Cider Vinegar Chicken

5 from 1 vote

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!

Course Dinner, Entree, Main Course

Cuisine American

Prep Time 4

Cook Time 30

Resting time 10

Servings people

Calories 280kcal

Author Lisa B.

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.

Video

Notes

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.

Nutrition