Salt and Vinegar Chicken

Servings: 4

Prep Time: 1 hour 15 mins
Cook Time: 45 mins

2 cups cider vinegar

1 cup vegetable oil

1 egg, lightly beaten

3 teaspoons salt

1 teaspoon poultry seasoning

8 boneless chicken thighs , with skin

Yield: 1

- 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.