The rest of the ingredients are pretty straightforward, so once you have your mitts on the malt vinegar you are ready to roll. Now, the actual making of this recipe doesn’t take that long, but you do need to build in time to marinate the chicken in the vinegar mixture. Four hours is long enough, but if you can, let it sit overnight for even more malt vinegar wonderfulness.
Once your chicken is nice and marinated, you’re going to make a lovely, spicy and sweet glaze that is going to send your chicken over the edge from nice baked chicken to Oh My Goodness baked chicken. You start by searing the chicken on the stovetop to get it nice and brined, then transfer it to a foil-lined baking sheet. Don’t skip the foil-lined part…you will be so thankful when it comes to clean-up time. (Or if you live in my house, the Southern husband will be so thankful when it comes to clean-up time.)
Now it’s just a matter of brushing on your gorgeous glaze and roasting your chicken until it is tender and perfect. And if there is any left over (believe me, it’s worth it to make extra so there IS some left over) you have a heavenly cold-chicken lunch in your future as well.
Malt vinegar chicken. Do it!
Recipe from the always-wonderful Bon Appetit