Crispy Salt and Vinegar Chicken

by Sabrina Snyder

Published on

10 Comments

8 Servings
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
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Salt and Vinegar Chicken is a perfectly crispy oven-baked dinner with the flavor of your favorite salt and vinegar potato chips. Cooked in just 40 minutes!

When it comes to simple weeknight meals, theres nothing like an easy Chicken Recipe. Just like Oven Baked BBQ Chicken this dish is perfect for a family dinner or to serve at your next game day party.

close-up of Crispy Salt and Vinegar Chicken in baking dish

CRISPY SALT AND VINEGAR CHICKEN

These delicious, crispy chicken thighs are marinated in vinegar, oil, salt, and pepper so they absorb all the salty, tangy flavor you’d get from salt and vinegar chips. Except in this case it’s baked into chicken, so unlike a bag of chips it can be considered dinner!

Even though the chicken is baked in the oven, the skin comes out just as flavorful and crisp as if you’d fried the chicken. Plus, you get all that taste without any breading. This gluten free baked chicken recipe is essentially a healthier take on fried chicken wings, and it’s perfect to serve for dinner with simple sides like Green Beans and Mashed Potatoes.

HOW TO MAKE SALT AND VINEGAR CHICKEN

  • Marinade: Add the chicken thighs, vegetable oil, vinegar, salt, and pepper to a bowl and cover it. Leave the chicken to marinate for at least 4 hours. For the most flavorful results let it marinate in the fridge overnight.
  • Cook: Preheat your oven to 375 degrees. Once the oven is ready add the chicken in a single layer to your baking sheet. Make sure to put the chicken in skin-side up. This will help make sure the skin gets nice and crisp in the oven. Bake the chicken for 40-45 minutes.

MORE EASY CHICKEN RECIPES

DIPPING SAUCE

This great recipe is even better with an easy sauce to dip your chicken in. You can use your favorite store bought dipping sauce or make your own. Here’s an easy recipe for a homemade vinegar sauce.

  • Combine ½ cup plain yogurt (you can also exchange this for sour cream), 1 tablespoon extra virgin olive oil, 2 teaspoons white wine vinegar, 1 minced garlic clove, ¼ teaspoon granulated sugar, ¼ teaspoon salt and ¼ teaspoon pepper.
  • Once you’ve whisked the ingredients together, fold in ¼ cup of goat cheese, blue cheese, or feta cheese depending on your preference.
  • Store the dipping sauce in the fridge until ready to serve with the chicken.

Crispy Salt and Vinegar Chicken in baking dish

VARIATIONS ON SALT AND VINEGAR CHICKEN

  • Baked Chicken Wings: If you’d prefer Vinegar Wings you can use the same basic recipe to bake chicken wings, instead of thighs. To make Vinegar Chicken Wings marinate the wings in salt and vinegar as usual, but only use half of the marinade recipe for this part. After the chicken wings have been marinated toss them in baking powder before putting them on a baking dish and cooking them. After baking, toss the chicken wings in the remaining vinegar and salt marinade before serving Vinegar Chicken Wings. These easy vinegar wings make a great game day appetizer.
  • Marinade: You can slightly alter the flavor of this dish depending on what kind of vinegar you use. Try white vinegar, malt vinegar, apple cider vinegar, or red wine vinegar. You could also add other ingredients to your marinade like chicken broth or BBQ sauce.
  • Seasoning: For even more flavor in your Vinegar Chicken dish try adding some extra seasoning. Toss some garlic powder, parsley, or finely chopped shallots in with the vinegar sauce. You could also sprinkle some sea salt over the top of the chicken once it’s on the baking sheet. If you want to add some sweet seasoning to the salty flavors, try adding a little bit of brown sugar over the top before baking.

WHAT TO SERVE WITH SALT AND VINEGAR CHICKEN

HOW TO STORE SALT AND VINEGAR CHICKEN

  • Serve: After baking, don’t leave this chicken recipe at room temperature for more than 2 hours.
  • Store: Once the dish has cooled, put it in a freezer bag or airtight container in the fridge. It will keep well for 3-4 days.
  • Freeze: You can keep this recipe for up to 6 months in the freezer. The next time you’re ready to eat them let the the Vinegar Chicken defrost in the fridge before reheating it.

Crispy Salt and Vinegar Chicken in baking dish

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Dinner, then Dessert

Salt and Vinegar Chicken

Salt and Vinegar Chicken is a perfectly crispy oven-baked dinner with the flavor of your favorite salt and vinegar potato chips. Cooked in just 40 minutes!
Yield 8 Servings
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Crispy Salt and Vinegar Chicken in baking dish
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Ingredients
 

  • 8 chicken thighs , skin-on and bone-in
  • 1 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Add chicken, vinegar, oil, salt and pepper to a large bowl and cover.
  • Marinate for at least 4 hours, preferably overnight.
  • Preheat oven to 375 degrees.
  • Add chicken, skin side up to a baking dish.
  • Bake for 40-45 minutes until skin is crispy and chicken is cooked through.

Nutrition

Calories: 382kcal | Carbohydrates: 1g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 985mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Calcium: 14mg | Iron: 1mg

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Salt and Vinegar Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I haven’t tested this recipe using an air fryer. Let me know if you use your air fryer and let me know how the chicken (especially the crispiness of the skin) turned out!

      Reply

  3. Hello Sabrina
    I enjoy many of your recipes. DO you cook the chicken thighs in the marinade?

    Regards and thanks,
    James

    Reply

    1. You’ll want to discard the marinade and just cook the chicken to allow it to crisp up. I hope you enjoy it.

      Reply

  4. Well, my chicken is marinated now. Was hoping to see other comments about how sour or salty this will be. Hope honey likes it.

    Reply

  5. Sabrina,
    For the salt and vinegar chicken thighs, do you add the marinade to the baking dish along with the thighs or just the chicken?

    Reply