VINEGAR GRILLED CHICKEN
A delicious marinade for grilled chicken.
Provided by Wendy Shirley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
- Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g
SALT AND VINEGAR CHICKEN
This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.
Provided by DINNERSREADY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 0.7 g, Cholesterol 81.8 mg, Fat 37.6 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 936.7 mg, Sugar 0.3 g
VINEGAR-GLOSSED CHICKEN
This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
- Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
- Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
SAUTEED CHICKEN WITH VINEGAR GLAZE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the chicken into 10 serving pieces.
- Drop the tomatoes into a pot of boiling salted water. Immediately remove from heat and let stand for about 10 seconds. Drain tomatoes and peel. Cut away and discard the core. Cut the tomatoes into 3/4-inch cubes. There should be about 2 cups.
- Sprinkle the chicken with salt and pepper to taste.
- Heat the oil on medium heat in a large, heavy skillet. Brown chicken about 10 minutes on the skin side. Turn and brown 8 minutes on the other side. Drain off all the fat.
- Sprinkle the shallots and garlic between the pieces of chicken and cook briefly, stirring, but do not brown. Add the vinegar and cook over medium heat until most of the vinegar has evaporated. Add the tomatoes, thyme and bay leaf. Cover tightly and simmer for 10 minutes.
- Uncover and remove the sprig of thyme and bay leaf. Reduce the liquid by half. Swirl in the butter. Sprinkle with the basil and serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 54 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1286 milligrams, Sugar 4 grams, TransFat 1 gram
VINEGAR-GLAZED CHICKEN WITH CREAMED CORN
If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
- Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.
CHICKEN WITH VINEGAR AND ONIONS
Make and share this Chicken With Vinegar and Onions recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. Brown the chicken in batches, making sure not to crowd in the pan, on both sides. Transfer the pieces to a bowl as they're done.
- Spoon out all but 2 tbsp oil from the skillet. Add the onions and a large pinch of salt to the skillet and lower heat to medium. Cook 10 minutes, or until onions are soft and lightly colored. Make sure to scrape the bottom of the pan while onions cook to release any browned bits. Add the garlic and hot pepper and cook for 1 more minute. Pour in the vinegar and wine and bring to a simmer.
- Submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. Cover and simmer 15 minutes. Turn the chicken pieces over and cook an additional 10 minutes. Spoon the chicken, onions and juices onto a large platter and serve.
Nutrition Facts : Calories 302.3, Fat 15.6, SaturatedFat 2.8, Cholesterol 114.5, Sodium 122.4, Carbohydrate 11.7, Fiber 1.6, Sugar 4.8, Protein 28.2
VINEGAR-GLAZED CHICKEN
From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day's salt in one serving - like some restaurant meals. I've revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
- In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
- Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
- Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
- Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
- Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
- Serve with rice.
More about "malt vinegar glazed chicken recipes"
MALT VINEGAR-GLAZED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (18)Servings 4
- Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill.
- Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight.
- Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7–8 minutes per batch. Transfer chicken to prepared sheet.
- Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.
BROILED CHICKEN WITH MALT VINEGAR - VERSATILE VINEGAR
From versatilevinegar.org
VINEGAR-GLOSSED CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
10 BEST VINEGAR CHICKEN WINGS RECIPES - YUMMLY
From yummly.com
HOW TO MAKE BALSAMIC GLAZED CHICKEN - DELISH
From delish.com
10 BEST MALT VINEGAR RECIPES | YUMMLY
From yummly.com
CANE VINEGAR AND HONEY GLAZED CHICKEN - LOUISIANA …
From louisianacookin.com
MALT VINEGAR CHICKEN - FRAMED COOKS
From framedcooks.com
Reviews 19Servings 4-6Cuisine AmericanCategory Dinner
- Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl.
- Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves.
AGED MALT VINEGAR GLAZED CHICKEN LEGS - BELAZU
From belazu.com
Servings 4Estimated Reading Time 1 minCategory Main Course
HOLLAND HOUSE RECIPES | HOLLAND HOUSE
From hollandhouseflavors.com
MALT VINEGAR RECIPE FOR FISH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HONEY-CANE VINEGAR GLAZED CHICKEN - GEAUX ASK ALICE!
From geauxaskalice.com
EASY BALSAMIC CHICKEN RECIPE {BEST MARINADE!} - THE …
From themediterraneandish.com
MALT VINEGAR RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MALT VINEGAR BAKED CHICKEN | RECIPES MADE EASY
From recipesmadeeasy.co.uk
CHICKEN THIGHS WITH MALT VINEGAR RECIPE - FOOD & WINE
From foodandwine.com
MALT VINEGAR-GLAZED CHICKEN | RECIPE | GLAZED CHICKEN, CHICKEN …
From pinterest.com
MALT VINEGAR CHICKEN | ELTIO | COPY ME THAT
From copymethat.com
MALT VINEGAR CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ADAM LIAW'S MALT VINEGAR BAKED CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
VINEGAR-GLAZED CHICKEN - CINNAMON SOCIETY
From cinnamonsociety.com
EASY MUSTARD GLAZED CHICKEN - MOMMY'S HOME COOKING
From mommyshomecooking.com
MALT VINEGAR-GLAZED CHICKEN - BON APPéTIT | RECIPES, GLAZED …
From pinterest.com
MALT VINEGAR CHICKEN RECIPE - TASTEFULLY SIMPLE
From tso.tastefullysimple.com
MALT VINEGAR-GLAZED CHICKEN BREASTS - PUTTING IT ALL ON THE TABLE
From puttingitallonthetable.com
MALT VINEGAR-GLAZED CHICKEN | RECIPE | RECIPES, GLAZED CHICKEN, …
From pinterest.co.uk
MALT VINEGAR-GLAZED CHICKEN... | GLAZED CHICKEN, CHICKEN, BUDGET …
From pinterest.ca
BAKED SALT & VINEGAR CHICKEN WINGS - NO SPOON NECESSARY
From nospoonnecessary.com
CRISPY SALT AND VINEGAR CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MALT VINEGAR-GLAZED CHICKEN RECIPE | RECIPES, HONEY RECIPES, …
From nl.pinterest.com
MALT VINEGAR-GLAZED CHICKEN - MASTERCOOK
From mastercook.com
VINEGAR GLOSSED CHICKEN : MAD HUNGRY
From madhungry.com
EASY GLAZED HONEY BALSAMIC CHICKEN - MOM ON TIMEOUT
From momontimeout.com
MALT VINEGAR RECIPE - RECIPES TO MAKE YOUR OWN MALT VINEGAR
From findrecipeworld.com
MALT VINEGAR-GLAZED CHICKEN... RECIPE BY NAN - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love