Even lighter chicken salt and vinegar

Many years ago I have posted my recipe for Salt and acetic chickenAnd that was a hit. The marinade is so fast: you can throw chicken while warming the barbecue and as soon as it warms up, start a barbecue. This technique is basically shining. The liquid is so strong that you only need 15-30 minutes of salty solutions before the chicken packed with taste. It’s an amazing week’s dinner.

I made it so often over the past few years and I made some setting on the road. One thing is to switch from whole chicken to bones, without leather leather thighs. It’s the best meat for that: absorbed super fast, and a little more fatty cut keeps the meat to dry. It is so easier to monitor the barbecue and finish cooking everything at the same time.

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I also took out “additional” spices. While they add some taste, because Julia now avoids some of these ingredients, it is easier to skip it. She also made it easier for children to eat because they don’t cut around the bones in the chicken.

You want to make a replacement?

Add spices: You can add brown sugar to it, if you like some more sweetness (which I did in the original recipe). You can also add a white port powder or any spice you want.

Sub some salt: You can submit some salts with soy sauce for added art.

Floor for chicken thighs: You can create this recipe with Sparton chicken or cutting, bone in chicken. When I do, I’ll use half water and half vinegar and reduce saline mixture in half, so it can marify more than an hour or 2.

The recipe is very located. For me? It is perfect just like it is, with only 3 ingredients: chicken thighs, kosher salt and white vinegar. I’ll show you how it’s done.