Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Cider Vinegar Chicken

chicken breasts

garlic salt

cider vinegar

Preheat oven to 350 degrees F (175 degrees C).


Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.


Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.


This is a very good recipe my grandmother used to make a variation of this. Instead of using boneless chicken breast which tend to dry out easily I use a whole chicken cut into pieces I cut the vinegar with about 1/4 cup to 1/3 cup water add about 1tbs of crushed red pepper flakes and put in a slow cooker to cook all day while I am at work. All that's left to do when you get home is make some rice and whatever veggies you might like. Talk about something good.

OhmiGAWD. This recipe was a complete shock (a positive one!). After reading the reviews I didn't expect this to turn out so well but the taste of the sauce...wow mindblowing. I LOVED this dish and I will definitely be making this again and again. The sauce is fantastic over potatoes.

The apple cider vinegar tangyness was overwhelming at times.  I tried this recipe because I didn't want to have to make a trip to the grocery store, but after trying it I wished I had.

Good recipe. I did NOT find it too tangy at all - the vinegar ends up blending with all of the juice/liquid let off by the chicken. Could use a little perking up - next time I will add crushed garlic maybe seasoning salt/celery salt pepper paprika.

CHICKEN WAS VERY MOIST AND TASETED GREAT. VERY EASY TO PREPARE AND DONE IN NO TIME. THIS ONE IS A KEEPER!

i used balsamic vinegar with one tablespoon of garlic powder....WOW

Overdid the garlic a bit because I misread the recipe to be for 4 half breasts. Also overdid the vinegar. As I was making it I realized that the housemate really dislikes vinegar so I cut the tang with a drizzle of honey on each breast. Despite being overly generous with the ingredients the hubby loved it; the vinegar hating housemate will eat it if I make it again which is actually high praise for something made with vinegar. I'd pay closer attention to amounts next time; definitely step back on the garlic which I had doubled for 7 half breasts. It did create a lovely tender chicken and the honey did take some of the sharpness out if you have someone in your house not overly fond of vinegar.

I didn't have garlic salt so I used some celery salt and garlic powder. I also added some red pepper flakes because we like spicy food and added a bit of water to cut down on the tang of the vinegar. Overall I think it's a great recipe for chicken...not your everyday flavor!

For the ease and speed of preparation I gave this 4 stars. I'd say the taste is more tangy than puckery (similar to salt and vinegar potato chips tanginess). I used legs and thighs so I cooked it about 45-50 minutes and it was still very moist. I also like the low calorie count but I agree the meal is a bit bland and lacking in color if you don't beef up the side dishes. We had sauteed spinach and portobello mushrooms cranberry sauce and steamed white rice (I also drizzled some of the juice from the chicken on my rice). My three kiddies and hubby liked too so I'll be making this again. Thanks for the recipe.

cider vinegar chicken

Servings: 6

Cost: $1.87 /serving

Author : Arthur Doughty

Ingredients

Instructions

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