Malt Vinegar Glazed Chicken Recipes
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
SALT AND VINEGAR CHICKEN WINGS
These Salt and Vinegar Chicken Wings are fried crispy in this easy to make at home appetizer recipe! You'll wonder why it took you so long to try it!
Provided by Dan
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Fill a large pot filled halfway with vegetable oil over medium heat and heat until a thermometer reaches 375 degrees.
- While the oil is heating up, toss the wings in the salt, garlic powder, paprika and sugar.
- Fry the wings in batches to not overcrowd the pot and cook for 10-12 minutes until crispy and brown and cooked through.
- Place the wings on a plate lined with paper towels and season them immediately with more salt and pepper. Add the malt vinegar to the wings, just a drizzle over the wings, not too much so they are wet with vinegar.
- Repeat cooking and seasoning the wings until all are cooked.
- Serve with ranch or blue cheese dressing on the side for dipping.
Nutrition Facts : Calories 649 calories, Sugar 0.7 g, Sodium 389.9 mg, Fat 72.8 g, SaturatedFat 5.4 g, TransFat 0.3 g, Carbohydrate 0.7 g, Fiber 0 g, Protein 0.6 g, Cholesterol 1.6 mg
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.
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MALT VINEGAR BAKED CHICKEN | RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (5)Total Time 2 hrs 50 minsCategory Main CourseCalories 583 per serving
- Skin the chicken if desired. If you do not skin the chicken prick a few times with a skewer, this helps to help the marinade flavour penetrate the flesh better. Season with salt and pepper and place in a shallow non-metallic dish.
- When ready to cook the chicken, preheat the oven to 200℃ (190℃ fan)/400°F /gas mark6. Place the potatoes on a baking tray and drizzle with the oil. Sprinkle over the chilli flakes and herbs and roll the potatoes around so that they are fully coated with the oil and herbs. Season with a little salt and pepper.
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.
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.
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- In a large heavy nonreactive skillet, heat the oil. Season the chicken thighs with salt and pepper. Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 15 minutes; transfer to a plate.
- Add the carrot, celery and onion to the skillet and cook over moderate heat, stirring, until barely soft, about 3 minutes. Add the vinegar and wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet, about 1 minute. Return the chicken to the skillet and add the stock, thyme, bay leaves and allspice. Cover tightly and simmer gently over low heat until tender, about 30 minutes. Transfer the chicken and vegetables to a platter, cover and keep warm. Discard the bay leaves.
- Skim the fat from the liquid in the skillet, then boil the juices until reduced to 1/2 cup. Remove the skillet from the heat and swirl in the butter until blended. Add the parsley and season with salt and pepper. Pour the sauce over the chicken and serve.
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