Crispy Salt + Vinegar Chicken Thighs

While I’m not celebrating with my dad today, I am sharing two recipes that were inspired by my favorite summer dishes he made growing up: Crispy Salt + Vinegar Chicken Thighs and Spicy Cucumber Salad with Pickled Red Onions!

After posting a version of the chicken several years ago, I was informed that it’s very similar to Cornell chicken – a very popular recipe in upstate New York … so this may look familiar to you!

Since I don’t have an outdoor grill, I originally adapted these to be made under the broiler but found an even better way to enjoy them!

For this version, I use my favorite cut of chicken, thighs, and marinate them in the egg/oil/vinegar/salt/pepper/poultry seasoning mixture overnight. Borrowing Ina’s technique for her chicken thighs with creamy mustard sauce, the thighs are placed in a hot castiron, skin-side down and cooked undisturbed for 15 minutes until golden brown, then flipped and cooked through.

Basting the chicken throughout added too much liquid to the pan and prevented browning, so to turn up that vinegar kick, you boil the leftover marinade to 1) kill bacteria and 2) concentrate the flavor – it’ll look curdled but that will help it stick to the top of the chicken. You then brush the chicken thighs with the marinade and broil for 5 minutes for extra crispy skin.

To serve, I paired these with my favorite cucumber salad – it’s the ultimate summer meal!

This will hold me over until I make it to Ohio later this summer and get the real deal.

Crispy Salt + Vinegar Chicken Thighs

Time: 30 minutes active, 8-24 hours to marinate

INGREDIENTS

1 large egg
1/2 cup vegetable oil
1 cup white vinegar
1 tablespoon kosher salt
1/2 tablespoon poultry seasoning
1/4 teaspoon black pepper
8 medium bone-in, skin-on chicken thighs (about 2 ¼ pounds)
2 tablespoons olive oil

DIRECTIONS

In a large bowl, whisk the egg until yolk and whites are combined. Add vegetable oil, vinegar, salt, poultry seasoning, and black pepper to the eggs and whisk until thoroughly combined.

Add the chicken to the bowl and toss to fully coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours, mixing around every so often to ensure all surfaces get coated evenly.

Heat olive oil in large castiron over medium-high heat. When the olive oil shimmers it’s hot enough to add the chicken. 

Remove chicken from marinade (reserving the marinade) and add directly to the pan skin-side down. Cook for 15 minutes undisturbed until the skin is golden brown. Flip the chicken and cook for another 8 to 10 minutes until the temperature register 165 degrees. While the chicken will be safe to eat at this point, I highly recommend the next steps!

After flipping the chicken, turn on the broiler and adjust the oven rack approximately 6 inches from the broiler.

Meanwhile, add marinade to a small saucepan and warm over medium-high heat. Bring to a rolling boil and continue cooking for 3 to 4 minutes – it will be curdled, but don’t worry! Remove from heat and set aside. 

Once the chicken reaches 165 degrees, brush it with the warmed marinade and place it under the broiler for 4-5 minutes until the skin is crispy – even better if it’s slightly charred in spots.

Remove to a platter, sprinkle with salt + pepper, and let rest for 5 minutes. Serve warm.

NOTES

BOILING THE MARINADE: When cooking this on the grill, continually basting the meat adding layers of vinegary flavor. To mimic on the stovetop without constantly adding liquid to the pan and preventing browning, I boil the leftover marinade for two reasons: 1.) to kill any remaining bacteria 2.) to concentrate the flavor allowing for 1 baste before broiling.

CHICKEN TEMPERATURE: While the thighs will be safe to eat at 165 degrees, they can be cooked up to 195 degrees and still not dry out. The higher heat helps break down the connective tissue leading to more tender thighs. 

Recipe for Spicy Cucumber Salad with Pickled Red Onions here.

If you’re looking for the recipe my Dad uses for the grill, check it out here.