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Tangy Sweet Baked Chicken (Vinegar Based) 1

Tangy Sweet Baked Chicken (Vinegar Based)

This Tangy Sweet Baked Chicken offers a unique flavor profile that delivers a delicious balance of acidity and sweetness. The simple marinade featuring vinegar and brown sugar creates magic when baked with chicken pieces, caramelizing into a glaze that's impossible to resist.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 295 kcal

Equipment

  • Baking Dish
  • Mixing Bowl
  • Ziplock Bag or Shallow Dish

Ingredients
  

  • 3 pounds chicken pieces thighs and drumsticks work best
  • 1/2 cup apple cider vinegar white vinegar works as a substitute
  • 1/3 cup brown sugar coconut sugar offers a lower glycemic alternative
  • 3 tablespoons soy sauce use tamari for a gluten-free option
  • 4 cloves garlic minced (about 2 tablespoons)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes adjust according to heat preference
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • In a medium bowl, whisk together apple cider vinegar, brown sugar, soy sauce, minced garlic, olive oil, dried thyme, red pepper flakes, black pepper, and salt until the sugar dissolves completely. Pro tip: Warm the mixture slightly (30 seconds in the microwave) to help dissolve the sugar more efficiently.
  • Place chicken pieces in a large ziplock bag or shallow dish and pour the marinade over them. Ensure each piece is thoroughly coated by turning them in the marinade. Seal or cover and refrigerate for at least 30 minutes, though 2-4 hours will significantly enhance flavor absorption.
  • Preheat your oven to 375°F (190°C). Line a baking dish or sheet with parchment paper or aluminum foil for easier cleanup. Remove the chicken from refrigeration about 15 minutes before baking to take the chill off.
  • Remove chicken from the marinade, allowing excess to drip off. Arrange pieces in a single layer in your prepared baking dish, skin side up for skin-on pieces. Pour about 1/4 cup of the marinade over the chicken for extra flavor and moisture during baking. Discard the remaining marinade.
  • Bake for 30 minutes, then baste with the pan juices. Increase temperature to 400°F (200°C) and continue baking for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and develops a caramelized exterior.
  • Allow chicken to rest for 5-10 minutes before serving to redistribute juices throughout the meat. Garnish with freshly chopped parsley and serve hot with your choice of sides.

Notes

For a healthier version, use skinless chicken pieces to reduce fat content by about 30% while preserving the tangy-sweet flavor profile.
For a lower sodium version, use low-sodium soy sauce and reduce salt to 1/2 teaspoon.
This dish pairs wonderfully with steamed brown rice, roasted vegetables, or a crisp cucumber salad.

Nutrition

Calories: 295kcalCarbohydrates: 9gProtein: 28gFat: 16gSaturated Fat: 4gSodium: 620mgSugar: 8g
Keyword Tangy Chicken, Sweet Chicken, Vinegar Chicken, Baked Chicken
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