Malt Vinegar Chicken
Inspired by Carolina-style barbecue, this malt vinegar chicken is tangy, vinegary, and slightly spicy and provides the perfect balance of flavors.
Equipment
- Cast Iron Pan
- Tongs
- Large Bowl
- Small Bowl
Ingredients
- 6 chicken drumsticks skin on
- 1 dash salt & pepper
- 1 dash red pepper flakes
- 1/4 cup malt vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup canola oil
- 3 cloves garlic minced
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp parsley
- 3 tbsp sugar
- 2 tbsp Worcestershire sauce
Instructions
- Season the chicken drumsticks with salt, pepper, and red pepper flakes to taste.
- Prepare the marinade by mixing in a bowl: malt vinegar, apple cider vinegar, canola oil, sugar, Worcestershire sauce, minced garlic, oregano, thyme, parsley.
- Combine the chicken and marinade in a bowl. Cover the bowl, and let the ingredients marinate in the refrigerator for 1-2 hours.
- Preheat your oven to broil (high).
- Heat a cast iron or non-stick pan to medium heat, and arrange drumsticks evenly around the pan.
- Cook the drumsticks on medium heat for 15 minutes, turning and basting with the marinade every 3-5 minutes.
- Broil the drumsticks on high for 10 minutes, turning every couple of minutes.
- As the chicken cooks in the oven, add the rest of the marinade to the pan, and simmer for 10-15 minutes, stirring frequently, until reduced by about half.
- Let the chicken rest uncovered for 10 minutes. Serve with the sauce on the side.
