This simple, tangy stove-top seared and then baked apple cider vinegar chicken, is perfect for a crowd or just a family dinner. Lots of garlic, a bit of orange and some dried cherries or cranberries make this a great chicken dinner!
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Chicken is often on our table and when friends had us over for the holiday-knowing they always have beef-I offered to bring this apple cider vinegar chicken.
A popular recipe from Bon Appetit, this simple chicken made a fantastic crowd dish, along with the host’s boneless rib roast.
Table of Contents
Why I Love Apple Cider Vinegar Chicken
This chicken was so easy to make and I even made it ahead.
I also doubled the recipe without any issues.
Because it is so moist, it is easy to reheat.
It can be made with any variety of chicken parts or even a spatchcocked chicken.
I’m guessing you already have the ingredients on hand!
Vinegar chicken makes great leftovers which always come in handy on the days I don’t want to cook.
It’s true, there are many days I’m just not up for cooking!
Ingredients for Apple Cider Vinegar Chicken
Bone-in skin-on chicken thighs and breasts or any parts you prefer – I always cut my chicken breasts in half because they are usually huge! Drumsticks and wings are also acceptable is you prefer.
Kosher Salt – I always dry brine my chicken with kosher salt overnight. Salt each piece on both sides and place on a rack set over a parchment lined cookie sheet. Place in the refrigerator overnight uncovered. Dry brining creates a juicier chicken and also helps the chicken brown and keeps the skin crisper.
Vegetable Oil – For the browning of the chicken. You could also render excess chicken fat and brown the chicken in that for extra flavor.
Onions – Add lots of flavor. I used sweet onions, but use what you prefer.
Garlic Cloves – Add flavor
Dried cherries or cranberries, barberries, or blueberries, apricots – I love the sweetness of fruit and how it brings out the tangy flavor of the vinegar
Turmeric – Just a little bit adds color and flavor. Some say it reminds them of ginger and mustard but is a bit more peppery.
Red Pepper Flakes – I added more because I like flavor. You could also use Aleppo or Urfa pepper flakes.
Apple Cider Vinegar or White Wine Vinegar – Your choice. Taste and see what you prefer. Next time I plan to try some flavored vinegars because I think they will taste great. Vinegar not only adds flavor, it tenderizes the chicken and helps baland the flavors between the sweet and sour.
1 Orange – Not only adds flavor, it adds moisture. Grate some orange rind across the top for extra flavor and color.
Honey or Date Syrup (optional) – I felt this was a bit tart so I drizzled date syrup into the liquid at the end of the cooking time and stirred it in. Honey would also work, too.
How To Make Apple Cider Vinegar Chicken Recipe
Decide if you are doubling this recipe. I doubled it so I placed the chicken in a large baking dish because two chickens would not have fit in one skillet.
Preheat oven. Pat chicken dry with paper towels. Though I salt brined my chicken I did not wipe it off. If you didn’t brine, season the chicken well with salt. Cook chicken skin side down until golden brown. There is no need to cook the chicken all the way because it will finish cooking in the oven. Transfer browned chicken to a plate.
Remove large skillet from heat and let cool about 3 minutes. Return skillet to medium heat and add onion and garlic. Cook stirring often and adding a splash of water if needed to keep onion from turning to dark.
Stir in dried fruit, turmeric and red pepper flakes and cook until fragrant. Pour in vinegar along with 1 cup of water, season with salt and bring to a simmer. (If using a baking dish, pour this over the chicken in the baking dish.)
Make sure chicken is skin side up and nestled in the sauce. Arrange orange halves, cut side down around chicken. Transfer skillet or baking dish to oven and bake uncovered until sauce is reduced and chicken is cooked though. The breast meat will probably cook faster so remove it if needed, so it doesn’t dry out.
Transfer chicken to platter and check for seasoning. If you feel it is to tart feel free to add a drizzle of date syrup or honey and mix it into the sauce. If you want it spicier add a good grinding of black pepper or more pepper flakes. Now spoon sauce over the chicken, then squeeze the juice from the oranges over the top. Add some orange zest and parsley!
What to Serve with Apple Cider Vinegar Chicken
Chicken is great served with rice or noodles or even over mashed potatoes.
And if you want kugel-this potato kugel is delicious.
Add a salad or green vegetable or both!
FAQ’s
What wine to serve with vinegar dishes?
I’ve heard it said that wine should not be served with dishes that have vinegar-even a vinaigrette. I don’t believe this to be true. A light red such as a Beaujolais Nouveau, an unoaked Chardonnay or even a Sauvignon Blanc or a Riesling, would taste great. Wine is up to you!
What are barberries?
Barberries are a fruit found in the Middle East and are common in Persian dishes. They are quite tart. Turns out I have a barberry bush in my front yard, but I have never tried them!
More Chicken Dishes
Garlic Braised Chicken with Cherries
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Easy Baked Apple Cider Vinegar Chicken
- Prep Time: 25 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 hour
- Yield: 4 to 6 Servings 1x
- Category: Main Course
- Cuisine: Middle Eastern
Description
This simple, tangy stove-top seared and then baked apple cider vinegar chicken, is perfect for a crowd or just a family dinner. Lots of garlic, a bit of orange and some dried cherries or cranberries make this a great chicken dinner!
Ingredients
3 lb. skin-on, bone-in chicken legs (thigh and drumstick) or a mix of other chicken parts
Kosher salt
2 Tbsp. vegetable or other neutral oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/2 cup dried barberries or dried tart cherries, dried blueberries, apricots, or cranberries
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes or more to taste
1/3 cup apple cider vinegar or white wine or balsamic
1 medium orange, halved and extra for zesting over chicken before serving
1–2 T date syrup or honey (optional)
Instructions
Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.
Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated thighs and drumsticks). Breasts may have to be removed sooner or they may dry out.
Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.
Notes
Thanks Andy Baraghani and Bon Appetit for this slightly adapted recipe.
